Cook and Scale
Nordic Roasted Root Vegetables
4 servings · 55 min total
Sweet, caramelized carrot, parsnip, beetroot, and turnip roasted with honey and thyme. A simple, rustic Scandinavian side.
Ingredients
- 2 carrot, cut into chunks
- 1 parsnip, cut into chunks
- 1 beetroot, cut into chunks
- 1 turnip, cut into chunks
- 1 red onion, cut into wedges
- 4 tbsp olive oil
- 2 tbsp honey
- 2 tsp fresh thyme
- salt to taste
- black pepper to taste
Method
- 1.
Arrange the root vegetables — Preheat the oven to 200°C. Spread the carrot, parsnip, beetroot, turnip, and red onion on a large baking tray.
- 2.
Toss with oil and honey — Drizzle with the olive oil and honey, sprinkle with thyme, salt, and pepper, and toss well to coat every piece evenly.
- 3.
Roast until caramelized — Roast for 40 minutes, turning halfway through, until the vegetables are tender and caramelized at the edges.
- 4.
Serve warm — Serve warm straight from the tray, or at room temperature.