Roasted Root Veggies

Easy middle eastern flavored oven roasted root vegetables.

Ingredients

Ingredients
Servings:
Carrot
Beetroot
Daikon Radish
ml
Olive Oil
tsp
Ground Cinnamon
tsp
Honey
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC.
  2. Peal all the veggies and slice the beetroot, carrot and parsnip on quarters, the fennel and radish on 1cm slices.
  3. In a small bowl mix olive oil, cinnamon, honey and salt and pepper.
  4. Spread veggies over baking sheet (not overlapping) and brush them with cinnamon honey glaze.
  5. Place veggies in the oven and roast for 20 minutes, until tender and golden brown.
  6. Serve with hummus or any other spread/dip.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC.
  2. Peal all the veggies and slice the beetroot, carrot and parsnip on quarters, the fennel and radish on 1cm slices.
  3. In a small bowl mix olive oil, cinnamon, honey and salt and pepper.
  4. Spread veggies over baking sheet (not overlapping) and brush them with cinnamon honey glaze.
  5. Place veggies in the oven and roast for 20 minutes, until tender and golden brown.
  6. Serve with hummus or any other spread/dip.

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