Roasted root vegetables

Ingredients for 4 servings:

• 1 kg root(s) (beetroot, parsnip, carrot)
• 2 m.-sized potatoes
• 1 onion(s)
• 3 garlic cloves
• 1 tsp marjoram
• 1 tsp thyme
• ½ tsp caraway seeds, whole, optional
• 1 cup orange juice
• 3 tbsp honey
• Salt, coarse
• pepper
• e.g. chili powder
• 1 shot of vinegar, optional
• 1 tbsp sugar, optional
• 1 tbsp olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Colorful vegetables, that’s what children like to eat…

You can use any root vegetable, but it’s especially delicious if you include beetroot. Peel the beetroot and cut it into large pieces. Blanch it for 5 minutes in salted water to which you’ve added a tablespoon of sugar and a dash of vinegar. Then strain the beetroot into a sieve. This isn’t necessary if you’re using pre-cooked, vacuum-packed beetroot. Peel all the other vegetables and cut them into large pieces. Preheat the oven to 190°C (top/bottom heat). I don’t use fan-assisted cooking. Mix the honey with the orange juice; this is easiest in a blender. Blood orange juice gives the color a particularly beautiful color, preferably freshly squeezed, or alternatively, juice from the juicer. Place all the vegetables in a large ovenproof dish. Peel and press the garlic. Pour the orange marinade over everything. Sprinkle with the spices, be generous with the salt, and mix everything well. Drizzle with the olive oil. Place the vegetables in the lower third of the oven. Turn everything over after about 30 minutes and cook for another 20 minutes. These oven-baked vegetables are a great side dish for any stir-fry dish. You don’t necessarily need sauce, as the marinade keeps them from drying out, and the lovely color makes them a favorite with kids. As a side dish, this serves four people perfectly; as a main course, with a dollop of sour cream, it’s enough for two hungry vegetable eaters.