This delightful side dish, inspired by Jamie Oliver, highlights the use of various vinegars to create unique flavors for roasted carrots and beets. As the vegetables roast, the vinegar evaporates, leaving a tangy and aromatic taste behind — a perfect accompaniment to any meal.
- 3 carrots
- 1 large or 2 small beets
- olive oil
- sea salt and freshly ground black pepper
- white and red wine vinegar
- herb-infused vinegar
- balsamic vinegar
- 1 head of garlic (separated into cloves, unpeeled)
- fresh herbs: rosemary, thyme, marjoram, oregano
Peel the carrots and beets, then cut them into evenly sized pieces to ensure uniform cooking. If using different carrot varieties, keep them separate for marinating to maintain their unique colors and flavors. Preheat the oven to 180°C and drizzle a little olive oil into a roasting pan.
For the first marinade, mix olive oil, salt, black pepper, fresh thyme, and white wine vinegar in a bowl. Toss one portion of the carrots in this marinade until well coated and transfer them to the roasting pan.
In another bowl, combine olive oil, salt, black pepper, marjoram, oregano, a few garlic cloves, and herb-infused or red wine vinegar. Toss the second portion of carrots in this marinade and add them to the pan alongside the first batch.
Prepare the third marinade by mixing olive oil, fresh rosemary leaves, salt, black pepper, balsamic vinegar, and a couple of garlic cloves. Coat the beet pieces thoroughly and arrange them in the roasting pan with the carrots.
Place the roasting pan in the oven and roast for 40–45 minutes, stirring occasionally to ensure even cooking, until the vegetables are tender and caramelized at the edges.
Peel the carrots and beets, then cut them into evenly sized pieces to ensure uniform cooking. If using different carrot varieties, keep them separate for marinating to maintain their unique colors and flavors. Preheat the oven to 180°C and drizzle a little olive oil into a roasting pan.
For the first marinade, mix olive oil, salt, black pepper, fresh thyme, and white wine vinegar in a bowl. Toss one portion of the carrots in this marinade until well coated and transfer them to the roasting pan.
In another bowl, combine olive oil, salt, black pepper, marjoram, oregano, a few garlic cloves, and herb-infused or red wine vinegar. Toss the second portion of carrots in this marinade and add them to the pan alongside the first batch.
Prepare the third marinade by mixing olive oil, fresh rosemary leaves, salt, black pepper, balsamic vinegar, and a couple of garlic cloves. Coat the beet pieces thoroughly and arrange them in the roasting pan with the carrots.
Place the roasting pan in the oven and roast for 40–45 minutes, stirring occasionally to ensure even cooking, until the vegetables are tender and caramelized at the edges.
