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Root vegetables from the oven

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Ingredients for 4 servings:

  • 1 kg root vegetables (e.g. parsnips, Jerusalem artichokes, beetroot, parsley root, carrots, leeks)
  • 2 tbsp oil
  • 3 tbsp honey
  • 1 orange(s), the juice
  • 8 sprigs of thyme
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel the root vegetables and chop into large pieces. Blanch the beets in boiling water for about 5 minutes and drain in a sieve. Mix the honey, oil, orange juice, salt, and pepper, toss the root vegetables in the water, and then place them in a casserole dish. Add the thyme sprigs and cook for about 40 minutes at 190°C (top/bottom heat) until the vegetables are golden brown. The oil can be omitted.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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