Roasted winter vegetables

Ingredients:

• 5 medium carrots, peeled and cut diagonally into 5 cm pieces.
• 4 medium parsnips, peeled, halved lengthwise and sliced ​​diagonally into 5cm pieces.
• 3 medium golden beets, peeled and cut in half or into quarters if large
• 1 bunch radishes, trimmed and cut in half, leaving the small ones whole
• 4 sprigs of thyme
• 2 cloves garlic, coarsely chopped
• 3 tbsp. l. olive oil
• 0.5 tsp freshly grated nutmeg
• 1 teaspoon finely grated lemon zest

Preparation:

1. Preheat oven to 220°C.
2. In a large bowl, combine the carrots, parsnips, beets, and radishes with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and black pepper to taste. Arrange in a single layer on a rimmed baking sheet. Bake, stirring once, until soft and golden, about 25 minutes. Stir in the lemon zest and transfer to a serving bowl.