16th c German roasted carrot recipe.
You can also prepare and roast the yellow roots/ be they cut small or large/ also with a beefbroth/ take meat thereunder or not. (Rumpolt Vegetables 183).
Since this was meant to be a vegetarian dish as well the broth was supposed to be replaced by vegetable broth. Unfortunately the broth was left at my house. So they were tossed in a bit of oil, salt and thyme and a bit of white wine was added to the roasting pan. It wasn’t the way the recipe should have been but it was tasty anyway.
Marx Rumpolt, Ein new Kochbuch, Frankfurt a.M. 1581, Translation by Ranvaig Weaver, copyright 2013