Root vegetables from the oven
Time
Preparation time: 30 min.
Oven-baked root vegetables with thyme and rosemary
This roasted root vegetables are especially tasty with salads, with chicken breasts or as a side dish for grilling. Even children like to grab, unless too many herbs are used.
ingredients
- 4 carrots
- 1 sweet potato
- 1 parsnip
- 1 parsley root
- 4-5 potatoes
- 2 tbsp olive oil
- 1? 2 tablespoons honey
- 1 tbsp thyme and 1 sprig of rosemary
- salt and pepper
preparation
The root vegetables are washed, peeled and cut into bite-sized pieces. Which vegetables are chosen to which proportions, is a matter of taste. If you do not appreciate parsnip or parsley root, you can just leave it out and take more carrots or potatoes. Next, preheat the oven to 240 ° C.
Put the vegetables in a fireproof dish with 2 tablespoons of olive oil. Turn the vegetables several times with a fork so that the root vegetables are covered with oil all around. Distribute the honey over it. Remove the thyme leaves from the branches, chop the rosemary and add both over the vegetables. Then just add salt and pepper and bake in the oven for about 15 to 20 minutes.
