Roasted Carrot and Beetroot

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!