Christmas Warmth: Roasted Root Vegetables

Ingredients

• 200 g Beetroot
• 300 g Carrots
• 150 g Parsnips
• 250 g Purple sweet potato / sweet potato
• 250 g Potatoes
• 150 g Red onion
• 60 ml Extra-virgin olive oil
• 3 tsp Fresh rosemary
• 15 tbsp Fresh thyme
• 30 tbsp Honey or maple syrup
• 1 tsp Sea salt
• 1 tsp Freshly ground black pepper
• 15 oz Parmesan cheese
• 20 cup Dried cranberries

Instructions

1. Preheat the oven to two hundred degrees Celsius.
2. Peel the root vegetables if needed and cut into evenly sized chunks or sticks; cut the red onion into large pieces.
3. Put the vegetables and onion in a large bowl, add olive oil, honey or maple syrup if desired, rosemary, thyme, sea salt, and black pepper, then toss to coat.
4. Spread the vegetables in a single layer on a baking tray lined with parchment paper; do not overcrowd.
5. Roast until tender and the edges are caramelized, turning once or twice halfway through.
6. After baking, sprinkle with Parmesan and dried cranberries if desired.

Storage and Meal Prep Tips