Roasted rosemary roots with Pulled Oats®

30-40 servings

Add more taste with garlic or fresh chili. Any seasonal green or root vegetable will work well. Experiment with your favorite herbs too.

prep time 45 min


  • 1,5 kg Pulled Oats® Nude
  • 3/4 dl sesame oil (or other)
  • 1,5 kg potatoes
  • 1,5 kg carrots
  • 1,5 kg beetroots
  • 1 kg parsnip
  • 1,5 dl oil
  • 150 g honey
  • Salt and pepper to taste
  • Handful of rosemary
  • 12 cloves garlic (chopped)


  1. Preheat oven to 200°C.
  2. Mix 3/4 dl sesame oil (or other oil) with the pulled oats. Roast in the oven for 7-8 min at 170°C.
  3. Rinse the roots and chop into similar sized pieces. Move the beetroot pieces into one bowl and the other root vegetables into another.
  4. Mix the oil, honey, salt and black pepper in a small bowl. Add some fresh herbs of your choice.
  5. Combine the spice oil with the root vegetables and then spread them evenly on a baking tray. Add the beetroots carefully next to the other root vegetables, so they won’t colour the other roots. Roast for 15 minutes.
  6. Take the vegetables from the oven and add the Pulled Oats®. Roast for another 10-15 minutes, or until all the roots are ready.