Roasted Vegetables with Cinnamon Aroma

Ingredients

• 4 Carrots
• 2 Parsnips
• 500 g Jerusalem artichokes
• 4 red onions
• 2 bulbs fennel
• 5 tbsp olive oil
• Sea salt
• 1 untreated orange
• 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 evenly sized pieces or slivers. Wash, trim, quarter fennel, remove the core, and cut into slivers. Toss 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 broth, lemon juice, honey, cinnamon, and remaining oil; season with salt and cayenne pepper. Arrange the vegetables on plates and drizzle the vinaigrette over them. Sprinkle with parsley before serving.