Root vegetables from the oven

Ingredients for 4 servings:

• 3 beetroots
• 4 parsley roots
• 5 carrots
• 1 orange(s), the juice
• salt and pepper
• 1 tbsp honey
• 3 sprigs of thyme
• 2 cloves garlic
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• some sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

as a side dish or main course

Boil the beets in salted water with a little sugar for about 30 minutes, until they still have a bit of a bite. The cooking time depends on the size and can vary considerably. Simply test with a knife. Then let it cool and peel. In the meantime, peel the carrots and parsley roots. Cut all the vegetables into coarse sticks. Squeeze the orange and mix the juice with the oil, salt, pepper, honey, and vinegar. Peel the garlic and chop it very finely, or press it into the marinade. Place the vegetables in an ovenproof dish and mix well with the marinade. Arrange the thyme sprigs on top. If you have some time, you can let the vegetables marinate for half an hour. Cook everything in the oven at around 180-200°C (convection oven) for about 30-40 minutes. You may need to extend the cooking time, as root vegetables can be very hard. Tastes great as a side dish to steak or as a main course with a yogurt dip.