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Oven roasted vegetables with honey and cinnamon
I’m in love with roasted vegetables. Potatoes with cherry tomatoes and onions will always be a winning combination. You don’t even need a meat main since this is so tasty. Just mix everything together and put it in the oven. Could it be any easier? I love these kinds of recipes.
Makes 4 servings
Ingredients:
4 large potatoes
2 medium sweet potatoes
20 cherry tomatoes
2 onions
1/3 cup olive oil
2 Tbsp honey
1 tsp minced garlic
1/3 tsp cinnamon
1 level tsp paprika
Ground black pepper
Salt
Preparation:
1. Preheat an oven to 180°C.
2. Cut the potatoes into wedges or medium sized cubes. Fill a pot with water and bring to a boil. Put the potatoes in the boiling water and cook for 5 minutes, then drain.
3. Cut the sweet potato into cubes or short sticks, slice the onion or cut it into medium-sized cubes, transfer the vegetables to a bowl. In a separate bowl, mix olive oil, crushed garlic, and spices.
4. When everything is well combined, add the honey and mix with a spoon. Transfer to a baking tray lined with parchment paper and arrange in an even layer.
5. Bake for around 50 minutes.
Good to know…
Here’s another way to make the potatoes that I think is even better and saves on dishes. Heat an oven to 220°C, cut the potatoes into wedges and arrange on a baking tray and drizzle with oil and salt. Bake for around 20 minutes until lightly golden. Then continue according to step number 3. The vegetables come out tender and get devoured quickly.
