This colorful and flavorful roasted carrot and beet dish is visually stunning and packed with delicious, earthy flavors. It's perfect as a side dish for a special dinner or a colorful addition to your regular meals. I roasted each of 2 different varieties of beets and carrots, using four unique flavor profiles. Altogether, the results were pure Umami!
Put your carrots into a large pot and your beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel your beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
Using four bowls or one, then rinsed after each use, add the flavor profiles below, while the veg are still hot.
Red Beets
Toss hot vegetables with olive oil, salt & pepper, garlic, rosemary and balsamic vinegar.
Golden Beets
Toss hot vegetables with olive oil, salt and pepper, marjoram, oregano, garlic, and red wine vinegar.
Orange Carrots
Toss hot vegetables with olive oil, salt & pepper, sage, garlic, and white wine vinegar.
Multi-Colored Carrots
Toss hot vegetables with olive oil, salt & pepper, thyme, garlic, and orange juice.
Place the vegetables either into separate ovenproof dishes, or together on a large roasting tray with each of the flavor profiles of the carrots and beets, sectioned off, don’t worry if the juices from one run to another it will all be delicious when done. Place in middle of the preheated oven and roast for around half an hour, or until golden.
Quantities of herbs, garlic, acids and oil not specified, simply use the ingredients in each flavor profile to coat the hot vegetables. Plan to roast a chicken with any leftover herbs.
Yield: 6-8
Ingredients
- 1–1/2-2 lbs carrots, mixed colors if available, peeled with all but a small part of the stem cut
- 1–1/2-2 lbs beets, different sizes and colors (red & golden) if available
- Sea Salt
- Freshly Ground Black Pepper
- 1 bulb garlic, broken apart, half the cloves smashed, half left whole
- Extra Virgin Olive Oil
- Thyme, a few sprigs/small bunch, leaves picked
- Rosemary, a few sprigs/small bunch, leaves picked
- Sage, a few sprigs/small bunch, leaves torn
- Oregano, a few sprigs/small bunch, leaves picked
- Marjoram , a few sprigs/small bunch, leaves picked
- Balsamic Vinegar
- Red Wine Vinegar
- White Wine Vinegar
- 1 Orange, juiced
Instructions
- Preheat the oven to 425 °F. Put your carrots into a large pot and your beets into another, and add enough water to cover them. Season with salt and bring to the boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel your beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
- Using four bowls or one, then rinsed after each use, add the flavor profiles below, while the veg are still hot.
Red Beets
- Toss hot vegetables with olive oil, salt & pepper, garlic, rosemary and balsamic vinegar.
Golden Beets
- Toss hot vegetables with olive oil, salt & pepper, marjoram, oregano, garlic, and red wine vinegar.
Orange Carrots
- Toss hot vegetables with olive oil, salt & pepper, sage, garlic, and white wine vinegar.
Multi-Colored Carrots
- Toss hot vegetables with olive oil, salt & pepper, thyme, garlic, and orange juice.
- Place the vegetables either into separate ovenproof dishes, or together on a large roasting tray with each of the flavor profiles of the carrots and beets, sectioned off, don’t worry if the juices from one run to another it will all be delicious when done. Place in middle of the preheated oven and roast for around half an hour, or until golden.
Notes
Adapted From | Jamie Oliver
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