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Amazing roast veg

I absolutely love that extra special gnarly texture you get from cooking veggies in a wood fired oven. Fire it up an hour or two before you're ready to cook. When the temperature has reached between 180°C and 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.

Nutritional Information (amount per serving)

Calories
197kcal
Carbs
31.8g
Sugar
12.0g
Fat
4.1g
Saturates
0.6g
Protein
4.6g

Serves 6   Approx time: 75   Difficulty: super easy

Ingredients

  • sea salt
  • freshly ground black pepper
  • 1 kg potatoes, peeled
  • 750 g carrots, peeled
  • 500 g beets, scrubbed
  • ½ bunch fresh rosemary, leaves picked
  • ½ bulb garlic, broken into cloves, unpeeled
  • extra virgin olive oil
  • 1 tablespoon runny honey
  • good-quality balsamic vinegar
 

Method

Bring three pans of salted water to the boil. 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 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, then 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 an eye on them and rotate the tray for even cooking.

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