Creamy Polenta with Brussels Sprouts and Beetroot

Preheat the oven to 180 °C (convection). Remove the outer leaves of the Brussels sprouts and trim the stem slightly. Wash the sprouts and cut them in half. Chop the beetroot (the pieces should be roughly the same size as the Brussels sprout halves). Peel the onion and quarter it.

Spread the prepared vegetables with the rosemary on a baking sheet lined with parchment paper. Drizzle olive oil over them and season everything with salt and pepper. Bake the vegetables for 20–30 minutes at 180 °C (convection) until they can be easily pierced with a fork.

For the herb oil: wash and roughly chop parsley, basil, and chives. Put olive oil, the chopped herbs, agave syrup, and lemon juice into a tall container and blend them. Season the mixture with salt and pepper.