Baked carrots with various sauces and rosemary beets.
Various vinegars in the marinade evaporate during baking, leaving a light and savory taste in vegetables. A great side dish from Jamie Oliver!
- 3 carrots
- 1 large or 2 small beets
- olive oil
- sea salt and freshly ground black pepper
- white and red wine vinegar
- vinegar on herbs
- balsamic vinegar
- 1 head of garlic
- rosemary, thyme, marjoram, oregano
Peel and cut large carrots and beets into even small pieces. If you managed to get carrots of different varieties and colors, then separately pickle them. Pour a little olive oil into a heat-resistant mold. Put the oven to warm up and proceed to the marinade.
In a bowl, pour a little olive oil, add salt, pepper, thyme and white wine vinegar, mix with one part of the carrot so that it is completely covered with the sauce and spread it on a baking sheet.
In a bowl, pour a little olive oil, add salt, pepper, marjoram, oregano, herbal or red vinegar, a few cloves of garlic. Roll the second part of the carrot well in the marinade so that it is completely covered with it. Put on a baking sheet.
In a bowl, pour a little olive oil again, add rosemary leaves, salt, pepper, balsamic vinegar and a couple of cloves of garlic.
Mix the marinade with pieces of beets so that they are completely covered with them.
Place the baking dish with vegetables in the oven at 180° for 40-45 minutes.
Peel and cut large carrots and beets into even small pieces. If you managed to get carrots of different varieties and colors, then separately pickle them. Pour a little olive oil into a heat-resistant mold. Put the oven to warm up and proceed to the marinade.
In a bowl, pour a little olive oil, add salt, pepper, thyme and white wine vinegar, mix with one part of the carrot so that it is completely covered with the sauce and spread it on a baking sheet.
In a bowl, pour a little olive oil, add salt, pepper, marjoram, oregano, herbal or red vinegar, a few cloves of garlic. Roll the second part of the carrot well in the marinade so that it is completely covered with it. Put on a baking sheet.
In a bowl, pour a little olive oil again, add rosemary leaves, salt, pepper, balsamic vinegar and a couple of cloves of garlic.
Mix the marinade with pieces of beets so that they are completely covered with them.
Place the baking dish with vegetables in the oven at 180° for 40-45 minutes.
