|
|
Preparation time
15 minutes
Total time:
1 hour
|
Ingredients
-
60 mL (1/4 cup) olive oil
-
30 mL (2 tbsp.) chopped fresh thyme
-
15 mL (1 tbsp.) apple cider vinegar
-
15 mL (1 tbsp.) honey
-
2 mL (1/2 tsp.) salt
-
1 mL (1/4 tsp.) freshly ground pepper
-
3 carrots, peeled and cut in 2.5-cm (1-in.) chunks
-
2 medium sweet potatoes, peeled and cut in 2.5-cm (1-in.) chunks
-
1 small butternut squash, peeled, seeded, and cut in 2.5-cm (1-in.) chunks
-
3 beets, peeled and cut in 2.5-cm (1-in.) chunks
-
6 cloves garlic, peeled
|
Directions
- Preheat oven to 220°C (425°F).
- Cover one or several baking sheets with parchment paper.
- In a large bowl, whisk together oil, thyme, vinegar, honey, salt, and pepper.
- Add carrots, sweet potatoes, squash, beets, and garlic. Turn to coat with honey mixture. Spread vegetables in a single layer on baking sheet(s).
- Bake for 45 to 50 minutes until tender and lightly caramelized. Serve warm or at room temperature.
|
|