in Recipes

Root vegetables from the oven

updated

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Ingredients for 2 servings:

  • 100 g carrot(s)
  • 100 g parsnip(s)
  • 100 g Jerusalem artichoke
  • 100 g beetroot
  • 100 g potatoes
  • 50 ml olive oil
  • 3 tbsp honey
  • 1 orange(s), the juice
  • 3 sprigs of thyme
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian main course or as a side dish to meat

Blanch the beetroot in boiling water for 5 minutes. Peel the vegetables and cut them into bite-sized pieces. Make a sauce with the olive oil, honey, and orange juice. Season with salt and pepper and toss everything with the vegetables in an ovenproof dish. Add the thyme sprigs and bake in the oven at 190°C for 40 minutes, until the vegetables are tender but still firm to the bite. The ingredients in the list can also be substituted with other root vegetables, such as radishes, celeriac, or sweet potatoes.

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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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