Roasted Root Vegetables

Ingredients

• 300 g Parsnips
• 300 g carrots
• 300 g pumpkin flesh
• 150 g small onions
• 2 cloves garlic
• 1 red pepper
• 3 sprigs thyme
• 4 tbsp olive oil
• 2 tbsp honey
• 4 tbsp orange juice
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Peel the parsnips and carrots, slice them lengthwise. Roughly cube the pumpkin flesh. Leave the onions whole after peeling. Peel and finely chop the garlic. Wash the red pepper, halve it lengthwise, remove seeds and dice. Rinse thyme and pluck leaves. Mix about half of the oil, honey, orange juice, salt, and pepper. Add the pepper and garlic. Combine the mixture with the vegetables thoroughly. Line a baking sheet with parchment paper and spread the vegetables on it. Bake in the oven for about 45 minutes, turning occasionally.

3. 3.

   Remove from oven, let cool briefly, then mix with remaining thyme before serving.