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Roasted carrots & beets with the juiciest pork chops
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Total Time:
1 hour 20 minutes
Transform carrots with simple, flavorful recipes: boiled, mashed, roasted, or fried to perfection.
Ingredients:
  • 750 g carrots mixed colours if available, peeled
  • 750 g beets different sizes and colours if available
  • 1 bulb garlic broken apart, half the cloves smashed, half left whole
  • extra virgin olive oil
  • 1 orange juice of
  • a few sprigs of fresh thyme leaves picked
  • a few sprigs of fresh rosemary leaves picked
  • 5 tablespoons balsamic vinegar
  • 4 thick higher-welfare pork loin chops skin on
  • 8 fresh sage leaves
  • 1 lemon
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. Boil the carrots and beets separately in salted water for 15 to 20 minutes. Drain and peel the beets, then cut larger carrots and beets in halves or quarters. Toss the carrots with garlic, olive oil, orange juice, and thyme. Mix the beets with garlic, rosemary, balsamic vinegar, salt, and pepper. Roast the veggies for around 30 minutes until golden. Score the pork chops, press a sage leaf on each side, and season with salt and pepper. Sear the chops in a pan, then transfer to the oven for 10 minutes until cooked. Drizzle lemon juice over the chops. Serve the sticky carrots and beets with the pork chops and enjoy!

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