Oven baked root vegetables

The first days of autumn...

Autumn is a time for stove fires, fire pits, candles and big knitting. A time best described by the Danish word "hygge".

This very easy recipe gives a wonderful taste of the best autumn roots. We made this at the weekend, the perfect start to autumn.

OVEN BAKED ROOT VEGETABLES

Beetroot
Carrots
Onions
Garlic

On top:
5 tbsp olive oil
2 tbsp rice wine vinegar or regular vinegar
1 tbsp honey
2 tsp Dijon mustard
Salt & pepper
Thyme & rosemary
feta/ mustard/ goat's cheese
pine nuts/walnuts

Wash the carrots. Mix together the olive oil, rice wine vinegar, honey, Dijon mustard and season with salt and pepper. Pour the oil mixture over the vegetables and add the thyme and rosemary sprigs.

Bake in the oven for 50-60 minutes. When the vegetables are ready, crumble the feta cheese on top. Toast the pine nuts in a pan and/or crumble the walnuts on top of the ready vegetables.