🍽️ Honey-glazed Root Vegetable Bake

Name: Honey-glazed Root Vegetable Bake
Total time: 30 min
Yield: 4 servings
Ingredients: 4 carrots; 4 parsnips; 4 small beets; 6 red onions; 500 g waxy potatoes; 4 garlic cloves; 4 thyme sprigs; 0.5 tsp black peppercorns; 0.5 tsp pink peppercorns; 0.5 tsp coriander seeds; 1 tsp coarse sea salt; 3 tbsp olive oil; 1 tbsp liquid honey

353 kcal · 30 min · 4 servings

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Ingredients

4 carrots
4 parsnips
4 small beets
6 red onions
500 g waxy potatoes
4 garlic cloves
4 thyme sprigs
0.5 tsp black peppercorns
0.5 tsp pink peppercorns
0.5 tsp coriander seeds
1 tsp coarse sea salt
3 tbsp olive oil
1 tbsp liquid honey

Instructions

1. Preheat your oven to 200 degrees Celsius using top and bottom heat.
2. Peel the carrots, parsnips, beetroot, onions, and potatoes.
3. Cut the carrots, potatoes, and parsnips into quarters.
4. Halve the onions.
5. Crush the garlic cloves using the flat side of a knife.
6. Strip the leaves from 2 to 3 sprigs of thyme.
7. Coarsely crush the black and pink peppercorns together with the coriander in a mortar.
8. Mix the ground spice with the salt and thyme leaves.
9. Line a baking tray with baking paper.
10. Spread all the prepared vegetables evenly on the tray.
11. Sprinkle the spice mixture over the vegetables and toss to coat well.
12. Drizzle the vegetables with the oil.
13. Place the tray in the oven and roast the vegetables for about 1 hour.
14. Turn the vegetables occasionally during the cooking time.
15. Cover the vegetables with aluminum foil if necessary to prevent them from browning too much.
16. Remove the aluminum foil at the end of the cooking time.
17. Drizzle the honey evenly over the hot vegetables.
18. Leave the vegetables in the oven for another 5 minutes to allow the honey to caramelize slightly.
19. Remove the tray from the oven and serve the vegetables immediately.
20. Serve the dish with a yogurt dip, for example.

Nutrition per serving

kcal: 353
Protein: 8 g · Fett/Fat: 8 g · Carbs: 59 g