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🍽️ Cinnamon-Spiced Roasted Vegetables

276 kcal · 30 min · 4 servings

Ingredients

• 4 carrots
• 2 parsnips
• 500 g Jerusalem artichokes
• 4 red onions
• 2 bulbs fennel
• 5 tbsp olive oil
• sea salt
• 1 unpeeled orange
• 1 tbsp lemon juice
• 1 tsp honey
• 0.5 tsp cinnamon
• salt
• cayenne pepper
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the carrots, parsnips, Jerusalem artichokes, and onions.
3. 3. Cut the peeled vegetables into pieces or wedges of roughly equal size.
4. 4. Wash the fennel and remove the tough base end.
5. 5. Quarter the fennel and cut the quarters into wedges.
6. 6. Place all the vegetables in a bowl and drizzle with 3 tablespoons of oil.
7. 7. Season the vegetables with salt and toss everything well until evenly coated.
8. 8. Arrange the vegetables in an ovenproof dish.
9. 9. Roast the vegetables in the oven for 35 to 40 minutes until golden brown.
10. 10. Turn the vegetables occasionally during cooking to ensure even browning.
11. 11. While the vegetables are roasting, finely grate the orange peel.
12. 12. Squeeze the juice from the orange.
13. 13. In a small bowl, whisk together the orange juice, orange zest, broth, lemon juice, honey, cinnamon, and the remaining oil.
14. 14. Season the sauce with salt and cayenne pepper to taste.
15. 15. Remove the vegetables from the oven and divide them among plates.
16. 16. Drizzle the vinaigrette evenly over the hot vegetables.
17. 17. Sprinkle the dish with fresh parsley and serve immediately.

Nutrition per serving

• kcal: 276
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 29 g