Serve with naan or chapatis
A colourful combination
1 Hour 15 Minutes
Pre-heat your oven to 200°C.
Trim and peel your carrots, then slice in half lengthways. Then scrub your beetroot and chop into wedges.
Parboil the carrots for 5 minutes then remove. Then parboil the beets for 5 minutes before removing.
Place the carrots and beetroot onto a large roasting tray and drizzle with generous amounts of olive oil. Chop a bulb of garlic in half and add to the tray along with a few sprigs of rosemary.
Season to your liking and place into the oven for 30-40 minutes until shiny.
Remove from the oven and allow to cool slightly before sprinkling over some feta (optional). Enjoy!
Recipe inspired by Jamie Oliver.