Roasted root vegetables

Fresh root vegetables are one of the best things about autumn. Oven-roasted root vegetables, or “särärär” are still easy to make. They get extra flavour from the excellent glaze.

Ingredients for six

1,4 kg of your choice of root vegetables; for example carrot, yellow root, beetroot, beetroot (all of them), swede, pumpkin, parsnip. fresh thyme (can be left out)

Glaze sauce

1 tbsp olive oil, 1 tbsp olive oil, 1 tbsp olive oil, 1 tbsp olive oil, 1 tbsp olive oil, 1 tbsp olive oil, 1 tbsp olive oil2 tbsp honey 1 tbsp apple cider vinegar salt and pepper

Peel and chop the root vegetables into thumb-sized pieces. Butter the carrots and parsnips until they are a little bigger (they cook fastest). Take care not to cut the vegetables too thinly on one side, as they will cook easily.

Place the root vegetables on a baking tray lined with baking paper. Add the grated cheese and toss to coat. Bake in the oven at 225 degrees / about 40min. Stir a couple of times during cooking.

Remove the tray from the oven and carefully pour off the excess liquid (it’s my good sauce base).

The roasted vegetables can be seasoned with table salt. Fresh thyme goes very well with them.

5:2 root vegetables Vegetarian food Scandinavia autumn food