VEGETABLES WITH LEMON AND ROSEMARY

RECIPES

vegetables 500 g (carrots, potatoes, beets, parsley and parsnip root)
lemon zest 2 tsp
rosemary 2 tsp
black mustard seeds 2 tsp
vegetable oil 2 tbsp
agave syrup / Jerusalem artichoke syrup/ honey 1 tsp
salt and pepper to taste

Peel the vegetables and cut them into long and thin slices. Transfer to a bowl. Mix spices, zest, oil, syrup and salt. Add to vegetable and stir. Put in a mold or on a baking sheet (cover with paper). Bake at 200C for 30-40 minutes.