Winter oven vegetables with orange and honey marinade

When the cold creeps into your bones outside and you prefer to keep your bike in the cellar, a hearty oven dish is particularly good. These wintery oven vegetables bring color to the plate - and thanks to the orange-honey marinade, a fine balance between sweet and spicy. You don't need a great deal of kitchen knowledge to prepare it, just a little time in the oven and a love of vegetables. Children are also happy to help: peeling carrots, chopping parsnips or stirring the marinade. These oven vegetables are not only warming, they also bring fresh flavors into the dark season. A wonderful opportunity to make use of seasonal vegetables - and enjoy them together.

Ingredients for 4 people:

• 2 carrots
• 1 small tuber of celery
• 2 parsnips
• 1 small sweet potato
• 1 beetroot (pre-cooked)
• 1 orange (juice and some zest)
• 2 tbsp honey
• 3 tbsp olive oil
• 1 tsp mustard
• 1 pinch of cinnamon
• Salt, pepper, fresh herbs of your choice (e.g. rosemary or thyme)

Preparation:

1. Prepare the vegetables: Peel the carrots, parsnips, celery and sweet potato and cut into pieces. Cut the beetroot into thick slices - best prepared separately because of the color.
2. Mix the marinade: In a bowl, mix the orange juice with a little grated zest, honey, oil, mustard, cinnamon, salt and pepper until well combined.
3. Preheat the oven to 200 degrees (top/bottom heat).
4. Mix everything together: Mix the vegetables with the marinade, place on a baking tray lined with baking paper. Sprinkle with fresh herbs as desired.
5. Bake: Cook in the middle of the oven for about 30-40 minutes until the vegetables are slightly caramelized on the outside and nice and soft on the inside. Turn once in between.

Tip: The dish is even more delicious with pieces of feta, roasted walnuts or a spoonful of crème fraîche. It goes well with a green salad or simply some fresh bread.

Enjoy your meal!