I love this recipe as an accompaniment to slow roasted shoulder of pork. It is taken from Jamie Oliver’s cook book “Jamie At Home , Cook Your Own Way To A Good Life”. The full recipe is Roasted Carrots And Beets With The Juiciest Pork Chops. It is especially relevant during the mid to late summer months as carrots and beets are readily available.

Ingredients

  • 750g peeled carrots, mixed colours if available
  • 750g beets, different sizes and colours if available
  • sea salt and freshly ground black pepper
  • 1 bulb garlic, broken apart, half the cloves smashed, half left whole
  • extra virgin olive oil
  • juice of 1 orange
  • a few sprigs of fresh thyme, leaves picked
  • a few sprigs of fresh rosemary, leaves picked
  • 5 tablespoons balsamic vinegar

Method

  1. Preheat oven to 220° C/425 °F, gas 7
  2. Put carrots into a large saucepan and beets into another
  3. Add enough water to cover them
  4. Cook for 15-20 minutes until just tender
  5. Drain and place in separate bowls
  6. Peel beets, and cut any larger carrots and beets in half or quarters (leave small ones whole)
  7. Add flavourings while veg are still hot
  8. Toss carrots with half the smashed garlic and a glug of olive oil
  9. Lightly season
  10. Add the orange juice and thyme leaves and toss again
  11. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper
  12. Now put veg into a large roasting tray with carrots in one half and beets in the other
  13. Place in the middle of the preheated oven and roast for around half an hour or until golden
  14. Serve as side dish or as a main

This serves 4 as a side dish.

It is ideal served with a pork joint or pork chops.