Baked vegetables

Name: Baked vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Carrots; 300 g Parsnips; 2 white onions; 2 red onions; 300 g beetroot; 6 Stem(s) Thyme; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 2 TABLESPOONS liquid honey

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Carrots
300 g Parsnips
2 white onions
2 red onions
300 g beetroot
6 Stem(s) Thyme
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
2 TABLESPOONS liquid honey

Directions

1
Peel and quarter carrots and parsnips. Peel both onions and cut them into slices. Clean and peel the beetroot and also cut it into slices. Wash thyme, shake dry. Pluck off the leaves, except for something to garnish.
2
Put the carrots, parsnips, beetroot, both onions and thyme leaves in an ovenproof casserole dish. Drizzle olive oil over it, season with salt and pepper. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
3
manufacturer) cook for 30-40 minutes. Mix lemon juice and honey and sprinkle on vegetables about 5 minutes before the end of the cooking time. Remove from the oven and garnish with thyme.