Recipe with honey
Summer Blossom Honey Marinade for Oven-Roasted Root Vegetables
SUMMSTOFF's creamy, floral summer blossom honey caramelises lightly as it bakes and gives carrots and parsnips a rounded sweetness.
⏱ Prep 15 min · Cook/bake 35 min · Total 50 min · 4 servings
Ingredients
- 3 tbsp SUMMSTOFF summer blossom honey
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried thyme
- 1 clove of garlic
- Salt
- Pepper
- 500 g carrots
- 400 g parsnips
- 1 red onion
Method
- Preheat the oven to 200 °C (conventional, top/bottom heat).
- For the marinade, whisk together the summer blossom honey, olive oil and lemon juice.
- Finely grate the garlic and stir it in with the thyme, salt and pepper.
- Peel the carrots and parsnips and cut into sticks; cut the onion into wedges.
- Toss the vegetables thoroughly with the marinade.
- Spread everything on a baking tray lined with baking paper.
- Bake for about 35 minutes, turning once halfway through.
- Before serving, season with a little freshly ground pepper.
Nutrition per serving (approx.): 250 kcal · Fat 14 g · Carbohydrates 27 g · Protein 3 g
Tip: The marinade also suits pumpkin or Brussels sprouts – adjust the baking time depending on the vegetable.
Honey used: View summer blossom honey in the shop →