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Roasted carrots and beets

Recipe By Jamie Oliver

Video Recipe: See the Jamie Oliver Food Tube Video at: https://www.youtube.com/watch?v=5vt83q7CNZY

(Along with the vegetables, he also serves pork chops. Like he always says, “dead simple”. See the link below for those details.)

Serves 4

Cooks In 1H 20M

Difficulty Super easy


• 750 g carrots , mixed colours if available, peeled

• 750 g beets , different sizes and colours if available

• sea salt

• freshly ground black pepper

• 1 bulb garlic , broken apart, half the cloves smashed, half left whole

• extra virgin olive oil

• 1 orange , juice of

• a few sprigs of fresh thyme , leaves picked

• a few sprigs of fresh rosemary , leaves picked

• 5 tablespoons balsamic vinegar


Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavouring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavour.

Preheat the oven to 220°C/425°F/gas 7. 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.

Now add your flavourings while the veg are still hot. Toss the carrots with half the smashed garlic and a lug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the veg either into separate ovenproof dishes, or together on a large roasting tray with the carrots in one half of the tray and the beets in the other. Place in middle of the preheated oven and roast for around half an hour or until golden.

For extended details including the Pork Chops: Read more at http://www.jamieoliver.com/recipes/pork-recipes/roasted-carrots-and-beets-with-the-juiciest-pork-chops/#uy3uwSHj8qudpTDX.99