Orange & thyme roasted carrots and beetroot for 6 person
Make this special side a part of an indulgent weekend lunch perfect for friends.
Ingredients for Orange & thyme roasted carrots and beetroot
Orange & thyme roasted carrots and beetroot, How to Make
Step 1Preheat the oven to 190°C.
Step 2Bring a saucepan of salted water to the boil, then par-boil the carrots for 5 minutes or until just tender. Remove with a slotted spoon and set aside to cool.
Step 3Add the beetroot to the saucepan and par-boil for 10-12 minutes until just tender, then remove and allow to cool.
Step 4Once cool, peel the beetroots, then place in a roasting pan with the carrots.
Step 5Drizzle with the olive oil, orange juice, balsamic vinegar and honey, then toss well to combine. Season with sea salt and freshly ground black pepper, then scatter with thyme sprigs. Bake for 20 minutes, turning once, until tender. Serve as a side dish with the pan-fried duck.
Additional information for Orange & thyme roasted carrots and beetroot
Preparation: 0:20 Minutes, Cooking: 0:35 Minutes, Serving: 6 Person, Level:
569 kj Energy, 6g Fat Total, 1g Saturated Fat, 1g Protein, 288.41mg Sodium, 16g Carbs (sugar), 17g Carbs (total),
All nutrition values are per serve
This Orange & thyme roasted carrots and beetroot published first on: Taste.com.au, Images by: Mark RoperYou May Also Like
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