Baked Vegetables with Cinnamon
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 carrots
- 2 Parsnips
- 500 grams Jerusalem artichoke
- 4 red onions
- 2 Fennel bulb
- 5 Tbsps olive oil
- Sea salt
- 1 untreated Orange
- 1 Tbsp lemon juice
- 1 tsp honey
- ½ tsp cinnamon
- salt
- cayenne pepper
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel and slice the carrots, parsnips, Jerusalem artichokes and onions. Rinse the fennel, quarter, remove the stalk and cut into wedges. Mix the vegetables with 3 tablespoons of oil and season with salt. Pour into a baking dish and bake for 35-40 minutes, until golden brown.
3.
Peel the orange, zest and squeeze the juice. Mix the orange juice, orange zest, broth, lemon juice, cinnamon and the remaining oil. Season with salt and cayenne pepper. Drizzle the vinaigrette over the vegetables. Serve sprinkled with parsley.
