Carrots and potatoes cut into pieces of approximately the same size, disassemble the broccoli and cauliflower inflorescences.
Add curry, paprika, pepper mixture and salt to taste. Pour in the vegetable oil and mix the vegetables carefully and thoroughly. Let stand for 30-40 minutes.
Transfer the vegetables to a heat-resistant form, pour in the broth/water, add sprigs of rosemary and thyme, cover the form with a lid and send it to the oven preheated to 190 degrees. In the process, several times remove the form from the oven and gently mix the vegetables (I have vegetables cooked for 55 minutes).