Christmas Roasted Root Vegetables (Vegan)

Ingredients

• 5 carrots
• 5 parsnips
• 250 g Jerusalem artichokes
• 1 onion
• 1 bulb fennel
• 5 tbsp olive oil
• Sea salt
• 1 untreated orange
• 50 ml Vegetable broth
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 0.5 tsp cinnamon
• Salt
• Cayenne pepper
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C (fan).

2. 2.

   Peel and cut carrots, parsnips, Jerusalem artichokes, and onions into uniform pieces or strips. Wash, trim, quarter fennel, remove the core, and slice into strips. Toss all vegetables with 3 tbsp oil and season with salt. Roast in a baking dish for 35-40 minutes until golden brown, turning occasionally.

3. 3.

   Meanwhile, grate the orange zest and squeeze its juice. Mix both with vegetable broth, lemon juice, honey, cinnamon, and remaining oil. Season with salt and cayenne pepper. Arrange roasted vegetables on plates, drizzle the vinaigrette over them, and sprinkle with parsley before serving.