Recipe: Oven-Baked Veggie Roots

This was the first time I tried parsnip, back in México I didn’t eat it (neither the celery root or parsley root). I don’t even remember seeing them at the grocery store! But here in Germany is quite common (or at least, I have noticed) to prepare these root vegetables during late winter. Today I tried them myself and I have to admit, they are delicious! They are easy to make, yes, it takes some time to wash peel and cut them all but no more than 15 mins 😉

I hope you try these vegetables, if you haven’t already, and let me know what you think of this recipe!

Eat Good, Feel Good! 🍏


Oven-Baked Veggie Roots

  • Servings: 4
  • Print

INGREDIENTS

  • 1 kg mix of Root Vegetables
    Can be any of these: carrots, beetroot, parsnips, potatoes, parsley root, celery root, radishes…)
  • 2 Tbsp Olive oil
  • 3 Tbsp Honey
  • 8 sprigs of Thyme
  • Salt & Pepper

METHOD

  1. Wash, peel and cut in bite sizes all your root vegetables
    *Optional: Some recipes call to bleach the beetroot for about 5 mins. in boiling water and drain the water (I didn’t do it).
  2. Preheat oven to 180°C / 356°F.
  3. Mix all the roots with olive oil and season with the herbs and spices of your preference, then place them on a baking tin as dispersed as you can.
  4. Bake the roots for about 40 mins. or until they are tender and you can insert a fork.
  5. Turn off the oven and take the veggies out to drip some honey on top. Place them back in the oven (turned off, using the remaining heat) for about 5-10 more mins.

Enjoy!

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