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🍽️ Roasted Vegetables with Beetroot and Chard

252 kcal · 30 min · 4 servings

Ingredients

• 600 g carrots (yellow and orange)
• 400 g parsley root
• 8 shallots
• 6 fresh garlic cloves
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 250 g chard
• 2 tbsp butter
• 1 drop lemon juice
• 1 tbsp liquid honey

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the carrots and the parsley root.
3. 3. Wash the shallots and garlic thoroughly.
4. 4. Line a baking tray with baking paper.
5. 5. Spread the prepared vegetables on the tray.
6. 6. Drizzle the oil over the vegetables.
7. 7. Season everything with salt and pepper.
8. 8. Place the tray in the oven.
9. 9. Roast the vegetables for about 40 minutes.
10. 10. Turn the vegetables occasionally.
11. 11. Wash the chard.
12. 12. Remove the tough stems from the chard.
13. 13. Briefly boil the greens in salted water.
14. 14. Immediately plunge the greens into cold water.
15. 15. Let the greens drain.
16. 16. Melt the butter in a pan.
17. 17. Add the chard to the pan.
18. 18. Season the chard with salt.
19. 19. Add lemon juice to the chard.
20. 20. Drizzle the honey over the roasted vegetables.
21. 21. Lightly fry the vegetables with honey for about 5 minutes.
22. 22. Wait until the vegetables are caramelized.
23. 23. Serve the roasted vegetables on top of the chard.

Nutrition per serving

• kcal: 252
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 23 g