“Roasting your veg in a wood-fired oven gives them the most amazing, crispy, slightly chewy texture ”
- 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
- 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.
For extra-crispy roasties, gently squash them with a potato masher or fish slice when there’s about 5 minutes to go – it’s a great trick to make them taste even better.
Source: Jamie Oliver