Oven-baked Root Vegetables

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	40 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg vegetables (root vegetables), mixed, e.g., parsnips, beetroot, carrots, sweet potatoes, parsley roots, To
1 onion (s), red
1 clove garlic, n.d.
100 ml orange juice
2 teaspoons honey
2 tablespoon olive oil
6 sprig (s) thyme
salt and pepper

Instructions

Peel the root vegetables and cut into large pieces. Steam the beetroot for about five minutes with a little water in the microwave in a closed container or blanch for five minutes. Mix together the olive oil, honey and orange juice and marinate the root vegetables with it.
Put the vegetables in an ovenproof dish. Season with salt and pepper and add the sprigs of thyme. Bake in the preheated oven at 190 degrees for about 40 minutes. It should turn golden brown.
Note: The recipe also tastes great with turnips, pumpkin or other solid vegetables. Of course, it is not necessary to use all of the specified types of vegetables, but what is available and can be combined to taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.