Ingredients

The following ingredients have 6 Servings
  • 1 kg potatoes
  • 750 g carrots
  • 500 g beets
  • ½ a bunch of fresh rosemary (15g)
  • ½ a bulb of garlic
  • olive oil
  • 1 tablespoon runny honey
  • good-quality balsamic vinegar

Instruction

  • Preheat the oven to 190°C/375°F/gas 5.
  • Bring three pans of salted water to the boil. Peel the potatoes and carrots, and scrub the beets.
  • 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.
  • Pick the rosemary leaves and scatter over the potatoes. Break up and scatter with half of the garlic cloves, unpeeled, a drizzle of olive oil, and a pinch of sea salt and black pepper, then place in a large roasting tray.
  • Place the carrots and beets in 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.