Oven baked root vegetables (III)

Name: Oven baked root vegetables (III)
Yield: 4
Ingredients: Pepper; Salt; 1 tbsp Acacia honey; 1 tbsp Balsamic vinegar, dark; 1 tbsp Olive oil; 1 Beetroot, raw; 2 Baking potatoes; 2 Fennel, tuber; 2 Parsnip; 3 Carrots; 50 g Sunflower kernels

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Oven baked root vegetables (III)

		Pepper
		Salt
1	tbsp	Acacia honey
1	tbsp	Balsamic vinegar, dark
1	tbsp	Olive oil
1		Beetroot, raw
2		Baking potatoes
2		Fennel, tuber
2		Parsnip
3		Carrots
50	g	Sunflower kernels

Instructions for Oven baked root vegetables (III)

To prepare the Oven baked root vegetables (III) recipe, please follow these instructions:

All vegetables are peeled, washed and cut into large cubes. Be in a heat-proof platter and season with salt and pepper. Honey, balsamic vinegar, olive oil and sunflower seeds are added and it's all mixed well. Put in oven at 180 degrees c. alm. oven for about 40 minutes.

Tips:
Fits excellent as an accompaniment to main dishes.

Oven baked root vegetables (III)

Ingredients for Oven baked root vegetables (III)

Instructions for Oven baked root vegetables (III)

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