Roasted Vegetables with Honey and Thyme

Ingredients (serves 4):

Vegetables:

• 1 beetroot (or sweet potato)
• 1 celery stalk
• 2 carrots
• 1 parsnip (or another carrot)
• 1 clove of garlic
• Optional: Brussels sprouts, zucchini, bell pepper, onion

 For the marinade:

• 2 tablespoons of honey
• A little olive oil (about 2 tablespoons)
• A few sprigs of fresh thyme or 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1 tablespoon of lemon juice (for freshness)

👩‍🍳 Preparation

Clean and peel all root vegetables (beets, carrots, celery, parsnips, potatoes). Cut them into even pieces (cubes or long sticks) so that they cook evenly. For garlic, remove only the outer skin and cut it in half.

In a large bowl, mix together the olive oil, honey, thyme, salt, pepper and lemon juice.

Place the sliced ​​vegetables in the bowl with the marinade and toss well to coat the pieces evenly.

Line a baking sheet with baking paper. Arrange the vegetables in a single layer on the baking sheet, making sure not to crowd them too much or to overlap the pieces (this is important so that they brown well and don’t overcook).

Preheat the oven to 200°C. Bake for about 30 to 45 minutes, until the vegetables are golden brown and tender. Stir once during baking.

Transfer the roasted vegetables to a serving plate, pour over the juices that have accumulated in the baking sheet and garnish with fresh thyme or parsley.

Serving tips:

• It goes well as a side dish with roasted meat (e.g. pork, fish, chicken).
• Serve as a stand-alone dish with yogurt sauce (e.g. with added garlic and mint).

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