Summary

Ingredients

• 1 sweet potato (s), diced
• 1 beetroot, diced
• 4 onion (s), red
• 1 parsnip (s), diced
• 4 garlic clove (s)
• 1 tuber / n fennel, sliced
• 4 carrot (s), diced
• 3 tablespoon olive oil
• 1 tablespoon honey
• 0.5 ½ lemon (s), juice it
• 1 orange (s)
• salt and pepper

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Instructions

1. Put the sweet potato and the beetroot in a dish and cook in the oven for about 30 minutes at about 180 - 200 ° C. Pour some water into the pan and add the fennel, carrots and parsnips. Cover with aluminum foil and cook for another 30 minutes.
2. Then add the onions and the peeled garlic cloves.
3. Make a vinaigrette from olive oil, honey, lemon juice, salt and pepper and pour over the vegetables. Halve the orange and place on the vegetables. Cook for about 20 minutes until the vegetables have the desired consistency.
4. If you want the vegetables a little darker, you can remove the aluminum foil for the last few minutes.
5. Pork tenderloin goes well with it.