Crickets with Oven Vegetables

For the oven vegetables with crickets, wash the fresh vegetables thoroughly and remove any soil residues. Cut off stems and roots.

Preheat the oven to 170 °C (hot air). Soak the crickets in a liquid (e.g. water) for about 10 minutes.

Peel garlic and shallots. Pre-cook the potatoes for about 10 minutes, then cut the potatoes, yellow beet, parsnips and shallots into quarters. Leave the carrots and yellow beets whole. Place the vegetables in a suitable oven dish.

Pour the olive oil evenly over them. Season with sea salt and pepper.

Strain the crickets and mix them with the vegetables. Place the dish in the hot oven and let it roast for about 50 minutes.

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