Oven-baked root vegetables

Ingredients for 4 servings:

• 1 kg mixed vegetables (root vegetables), e.g. parsnips, beetroot, carrots, sweet potatoes, parsley roots, tomatoes
• 1 onion(s), red
• 1 garlic clove(s), n. B.
• 100 ml orange juice
• 2 tsp honey
• 2 tbsp olive oil
• 6 sprigs of thyme
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Oven-baked vegetables with parsnips, beetroot, carrots, sweet potatoes, potatoes, pumpkin or turnips also go well with it

Peel the root vegetables and chop them into large pieces. Steam the beetroot with a little water in the microwave in a covered container for about five minutes, or blanch it for five minutes. Mix the olive oil, honey, and orange juice and marinate the root vegetables. Transfer the vegetables to an ovenproof dish. Season with salt and pepper and add the thyme sprigs. Bake in a preheated oven at 190°C for about 40 minutes. It should be golden brown. Note: This recipe also tastes good with turnips, pumpkin, or other firm vegetables. Of course, you don’t have to use all of the vegetables listed; just use whatever you have on hand, and combine them to your liking.