adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange & thyme roasted carrots and beetroot
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your weekend lunch with this decadent side dish for friends.
Ingredients:
  • 1 bunch Dutch carrots, trimmed
  • 500g mixed baby beetroot, scrubbed, trimmed
  • 36.40 gm olive oil
  • Juice of 1 orange
  • 40.00 ml balsamic vinegar
  • 28.60 gm honey
  • 1/2 bunch thyme
Instructions:
  • Preheat the oven to 190°C for the perfect baking temperature.
  • 1. Boil salted water in a saucepan, then partially cook the carrots for 5 minutes or until just tender. Remove using a slotted spoon and let cool.
  • Place the beetroot in a saucepan and par-boil for 10-12 minutes until tender, then drain and cool.
  • After the beetroots have cooled, gently peel them before transferring them to a roasting pan along with the carrots.
  • Drizzle olive oil, orange juice, balsamic vinegar, and honey over the mixture. Toss thoroughly to combine. Season with sea salt and freshly ground black pepper, and sprinkle with thyme sprigs. Bake for 20 minutes, flipping halfway through, until tender. Serve as a side dish alongside pan-fried duck.

Similar Recipes