Amazing roast veg

Prep time: min
Total time: min
Serves 6
sea salt and freshly ground black pepper
1 lb
2 lb
1 lb
½ bunch
fresh rosemary
½ bulb
extra virgin olive oil
1 tbsp
liquid honey
good-quality balsamic vinegar
4.1 g
saturated fat
0.6 g
31.8 g
12 g


  1. Preheat the oven to 200ºC/400F. Bring three pans of salted water to the boil. Peel the carrots and potatoes 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.

  2. Strip the rosemary leaves and scatter over the potatoes, add half the garlic cloves, unpeeled, a drizzle of oil, and season with salt and pepper, then spread them out evenly in a roasting tray. Toss the carrots with the honey, a lug of oil and season well with salt and pepper, then add them to the tray, spooning over any remaining juices. Toss the beetroot with a lug of balsamic and oil, and season well with salt and pepper, then add them to the tray too. Scatter over the remaining garlic cloves and roast all the veg in the hot oven for about 30 to 40 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious. Keep an eye on them and rotate the tray for even cooking.