Roasted Vegetables with Garlic and Thyme

Ingredients

• 4 Carrots
• 2 Parsnips
• 4 small beets
• 2 red onions
• 4 small white onions
• 250 g sweet potatoes
• 8 small potatoes
• 4 Garlic cloves
• 5 sprigs thyme
• 3 tbsp olive oil
• Salt
• Pepper
• 1 tbsp liquid honey

Instructions

1. 1.

   Peel the carrots, parsnips, beets, onions and sweet potatoes. Cut carrots and parsnips lengthwise and crosswise in halves. Halve onions as desired. Chop sweet potatoes into large pieces. Wash and halve or quarter potatoes. Crush garlic cloves. Rinse thyme and shake dry.

2. 2.

   Spread all vegetables with thyme on a baking sheet lined with parchment paper. Drizzle with oil and season with salt and pepper. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 1 hour, turning occasionally.

3. 3.

   Drizzle the vegetables with honey and let them caramelize lightly for another ~5 minutes.