Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 100 g carrot (s)
- 100 g parsnip (s)
- 100 g Jerusalem artichoke
- 100 g beetroot
- 100 g potato (s)
- 50 ml olive oil
- 3 tablespoon honey
- 1 orange (s), the juice it
- 3 sprigs thyme
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Blanch the beetroot in boiling water for 5 minutes.Peel the vegetables and cut them into bite-sized pieces. Make a sauce using the olive oil, honey, and orange juice. Add salt and pepper and mix everything with the vegetables in an ovenproof dish. Add the thyme sprigs and bake everything in the oven at 190 ° C for 40 minutes, until the vegetables are cooked but still firm to the bite.
- The ingredients in the list can also be replaced with other root vegetables, e.g., radishes, celeriac or sweet potatoes.
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