Roasted Vegetables

I absolutely love that extra special taste that oven roasted veggies get with a good hint of sea salt and freshly ground black pepper and a dash of honey and a good hint of balsamic. You can use any veggies you like, they take on a whole new taste and look -  try it.

Ingredients

1kg potatoes, peeled

750g carrots, peeled

500g beets, scrubbed

½ bunch fresh rosemary, leaves picked

½ bulb garlic, broken into cloves, peeled

1 tablespoon olive oil

Good quality balsamic vinegar

1 dessertspoon honey

Sea salt

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Prep

Pre Heat oven to high then make it HOT then reduce to half - approx 180ºC. 

 

Bring three pans water to the boil (with a pinch of salt). Cut any large potatoes in half and leave any small ones whole. Place the potatoes in one of the pans and parboil for 5 to 10 minutes, or until half cooked.

 

Drain the potatoes then leave them to steam dry. Return the potatoes to the hot pan and shake it around to chuff up the edges. Repeat with the carrots and beets but do not shake them around after leaving them to steam dry.

 

Scatter the potatoes with the rosemary, half the garlic cloves, a drizzle of oil, and season with a pinch of salt and pepper, then spread them out evenly in a roasting tray. Toss the carrots with the honey, a lug of oil and season well with salt and pepper. Add them to the tray, spooning over any remaining juices.

 

Toss the beetroot with a lug of balsamic and oil, and season well with salt and pepper, then add them to the tray too. Scatter over the remaining garlic cloves and roast all the veg in the hot oven for about 20 to 30 minutes giving them a jiggle every so often or until everything is crispy, golden and delicious.

 

Keep and eye on them and rotate the tray for even cooking.

 

Serves 4 to 6 people

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