Roasted vegetables in smoky barbecue sauce

The idea for this dish came to my mind when I was reading in my bed before sleep and suddenly became really hungry. I swore to myself - tomorrow I'm gonna make a tasty lunch with whole-wheat pasta and smoky roasted vegetables in barbecue sauce. The result was really yummy. You can also serve it with potatoes, rice,  buckwheat or barley for example.


  • 3 large carrots
  • 1 bigger beet
  • 1 medium-sized turnip
  • 3-4 tbsp oil
  • salt and pepper to taste


  • 0,5 l tomato juice
  • 3 garlic cloves
  • 3 tbsp quality smoky vegan barbecue sauce
  • salt and pepper to taste
  • 1 tbsp unrefined sugar
  • 2 tsp dried dill
  • 2 tsp balsamic vinegar

Pre-heat the oven to 200 C. Peel and wash the vegetables and cut into smaller cubes. Put them into the baking dish with oil, salt and pepper. Mix well with your hands. Bake until the vegetables are almost ready. Make the sauce: Mix tomato juice with crushed garlic, BBQ sauce, salt, pepper, sugar, dried dill and balsamic vinegar. Pour the sauce on to the vegetables. Cover with foil (not mandatory) and bake for 15 minutes at 200 C.