Root vegetables from the tray

Ingredients for 4 servings:

• 1 kg roots (carrots, parsnips, parsley root, beetroot), cleaned and weighed
• 2 tbsp olive oil
• 3 tbsp honey
• 2 oranges, the juice
• chervil
• salt and pepper
• 1 jar water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and halve the carrots, parsnips, and parsnips, then halve each half again, depending on their size. Blanch the beetroot in boiling water for 5 minutes, let it cool, peel, halve, and finely chop. In a bowl, combine the olive oil, orange juice, honey, salt, pepper, and chervil. Add the vegetables and mix well. Then place everything on a baking sheet. Bake in a preheated oven at 190°C on the second rack from the bottom for 25 minutes. After a few minutes, add a glass of water to prevent it from burning. Serve as a main course with a slice of bread or as a side dish.