🍽️ Roasted vegetables with garlic and thyme

Name: Roasted vegetables with garlic and thyme
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Carrots; 2 Parsnips; 4 small Beets; 2 red Onions; 4 small white Onions; 250 g Sweet Potatoes; 8 small Potatoes; 4 Garlic Cloves; 5 Sprigs Thyme; 3 tbsp Olive Oil; Salt; Pepper; 1 tbsp liquid Honey

315 kcal · 30 min · 4 servings

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Ingredients

4 Carrots
2 Parsnips
4 small Beets
2 red Onions
4 small white Onions
250 g Sweet Potatoes
8 small Potatoes
4 Garlic Cloves
5 Sprigs Thyme
3 tbsp Olive Oil
Salt
Pepper
1 tbsp liquid Honey

Instructions

1. Peel the carrots, parsnips, beetroots, onions, and sweet potatoes.
2. Cut the carrots and parsnips in half lengthwise and then crosswise.
3. Cut the onions in half as you like.
4. Cut the sweet potatoes into large chunks.
5. Wash the potatoes and cut them in half or into quarters.
6. Crush the garlic cloves.
7. Wash the thyme and shake it dry.
8. Line a baking tray with baking paper.
9. Spread all the vegetables and the thyme on the tray.
10. Drizzle the vegetables with oil.
11. Season everything with salt and pepper.
12. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
13. Roast the vegetables in the oven for about 1 hour.
14. Turn the vegetables occasionally during the cooking time.
15. Drizzle the vegetables with honey after roasting.
16. Let the vegetables caramelize lightly for another 5 minutes.

Nutrition per serving

kcal: 315
Protein: 6 g · Fett/Fat: 8 g · Carbs: 52 g