Roasted Vegetables with Rosemary

Ingredients

• 4 Carrots
• 4 parsnips
• 4 small beets
• 2 red onions
• 2 bulbs fennel
• 2 cloves garlic
• 3 sprigs rosemary
• 3 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 1 tsp liquid honey

Instructions

1. 1.

   Preheat the oven to 200°C (392°F).

2. 2.

   Wash, peel, and cut the carrots, parsnips, beets, onions, and fennel into bite‑sized pieces or strips. Smash the garlic cloves. Arrange all vegetables with rosemary on a parchment‑lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 45 minutes until golden brown, turning occasionally; cover loosely with foil if needed.

3. 3.

   Remove the foil at the end, drizzle honey over the vegetables, and let them caramelize lightly for about 5 minutes. Serve the roasted rosemary vegetables immediately.