Crispy Roast Potato, Carrot and Beetroot


  • 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
  • olive oil
  • 1 tablespoon runny honey
  • good-quality balsamic vinegar

Preheat the oven to 190ºC/375ºF/gas 5.

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 olive oil, and season with salt and pepper, then place in a large roasting tray. Place the carrots and beets on the tray, keeping everything separate, then drizzle over a good lug of olive oil and season well with salt and pepper.

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 – about 10 minutes before they’re ready, drizzle the honey over the carrots and add a lug of balsamic to the beets, then return to the oven.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s