Roasted Beetroot and Carrots


Roasting naturally sweet vegetables is a delicious, cheap and healthy way of getting a sweet kick.

You can roast lots of types of vegetables, including cauliflower and broccoli, to get a more intense, savoury flavour.

Add a few herbs, spices and toppings to create vegetable side dishes that will impress your guests aswell as your taste buds, much more than plain old boiled frozen peas!

Recipe (serves 4)

500g chantenay carrots, you can top and tail and peel if you can be bothered! Otherswise just wash.

2 -3 beetroots, peeled and cubed

2 tbsp olive oil

2 tbsp honey

3 sprigs of thyme, leaves chopped

3 cloves of garlic, skin on, lightly crushed

Salt and pepper

Preheat the oven to 190oC.

Mix the carrots and beetroot in a large baking tray with the oil, honey, chopped thyme, garlic cloves and seasoning.

Spread the vegetables out to a single layer on the baking tray and roast for 30-40 minutes, until the veg are tender and starting to caramelise.

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