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Oven-roasted root vegetables with honey and thyme
Dinner

Oven-roasted root vegetables with honey and thyme

A tray of carrots, parsnip, celeriac and beet. Honey and thyme give sweetness and herb. It can sit as a side, or as a quiet plate with yoghurt.

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Rate:
60 min total
4 servings
Easy

Ingredients

servings
Units
  • 14.1 oz carrots
  • 10.6 oz parsnips
  • 8.8 oz celeriac
  • 8.8 oz beets
  • 2 stk red onions
  • 3 tbsp oil
  • 6 stk fresh thyme sprigs
  • 1¼ tsp fine salt
  • ½ tsp freshly ground pepper
  • 1½ tbsp honey

Instructions

  1. 1

    Heat the oven

    1. Set the oven to 200 °C, conventional top and bottom heat.
    2. Line an ovenproof dish or roasting tin with baking paper.
    2 min
    200°C
    OvenBaking Tray
  2. 2

    Cut the root vegetables

    1. Peel the carrots, parsnips, celeriac and beets.
    2. Cut them into coarse, even pieces, about 2–3 cm. It does not matter if they differ a little.
    3. Cut the onions into wedges.
    15 min
    KnifeCutting BoardPeeler
  3. 3

    Toss with oil and thyme

    1. Put the roots and onions in the dish.
    2. Pour the oil over. Sprinkle with salt and pepper. Strip the leaves from most of the thyme sprigs and toss with your hands so everything is coated.
    3. Leave a couple of sprigs whole in the dish.
    3 min
    Baking Tray
  4. 4

    Roast in the oven

    1. Roast for 30 minutes. Turn once so the edges colour evenly.
    30 min
    200°C
    OvenSpoon
  5. 5

    Honey at the end

    1. Take the dish out. Drizzle the honey over and toss lightly.
    2. Roast 8–10 minutes more, until the roots are tender when you pierce them and the edges are brown.
    3. Taste. A little more salt is usually enough.
    10 min
    200°C
    OvenSpoon

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Details

Nutrition

Calories

280kcal

Protein

4g

Fat

11g

Carbs

40g

Serving Size

350g

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool the dish and refrigerate it in a closed container.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze in portions once it is cold. The honey makes them a little softer after thawing.

Reheating

  • • Oven: Warm in the oven at 180 °C until heated through. Turn once. (180°C)

Tips

Preparation

  • • Cut the pieces roughly the same size so they soften together.

Cooking

  • • Honey goes on at the end so it does not burn during the long roast.

Serving

  • • Let the dish sit a few minutes before you serve. The juices gather.
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