Amazing roast veg

Honey Roast Vegetables

Serves 6

  • 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

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.

Nutritional Information

Amazing roast veg

With honey, herbs and balsamic

0 foodies cooked this
Roasting your veg in a wood-fired oven gives them the most amazing, crispy, slightly chewy texture
Serves 6
1h 15m
Super easy
Method

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.

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.

Nutritional Information Amount per serving:
  • Calories 197 10%
  • Carbs 31.8g 14%
  • Sugar 12.0g 13%
  • Fat 4.1g 6%
  • Saturates 0.6g 3%
  • Protein 4.6g 10%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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