Roasted Root Vegetables with Honey, Thyme, and Caraway

Ingredients

• 6 small carrots
• 6 small young potatoes
• 2 Parsnips
• 2 beetroot crowns
• 2 white beets
• 0.5 celery root
• 1 Red Onion
• 1 Sweet Potato
• 4 white onions
• 4 sprigs thyme
• 1.5 tsp caraway seeds
• 2 tbsp olive oil
• Salt
• Pepper
• 1 tbsp liquid honey

Instructions

1. 1.

   Peel the vegetables. Cut carrots, potatoes and parsnips lengthwise in halves or quarters. Chop beetroot, beets, celery root, red onion and sweet potato into bite‑sized pieces. Leave white onions whole.

2. 2.

   Wash thyme, shake dry and remove leaves. Mix with caraway seeds and olive oil. Place vegetables in a large bowl, toss with the oil mixture, season with salt and pepper. Transfer to a large baking dish and roast in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 40 minutes. Drizzle with honey and bake for another ~5 minutes.