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Perfect Roast Veggies
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Clementine Roasted Carrots with Beetroot and Toasted Walnuts
- 4 Beetroot
- 2 tbsp water
- 2 tsp Olive Oil
- Pinch Sea Salt
- 1 bunch Heritage Carrots
- Juice and zest of 2 Clementines
- 2 tbsp Balsamic Vinegar
- 1 tbsp Pomegranate Molasses
- 1/2 bunch Thyme
- Bay Leaf
- 3/4 cup Walnuts
Preheat the oven to 190°C. Wash and trim the leaves off your Carrots and Beetroot. Cut the carrots in half (longways)
Put the Beets in a small roasting tin. Pour in the olive oil, water, salt and pepper. Turn the Beetroot around in the tin with a spoon so they’re well covered in the seasoning and liquids. Cover the tin with tin foil (make sure there are no gaps around the side of your tin, this is important for the steaming process). Put the tin in the oven and roast the Beetroot for 1 hour.
Put the Carrots in a roasting tin. Squeeze the juice and grate the zest of the Clementines over the Carrots. Pour the Balsamic Vinegar, Pomegranate Molasses and Olive Oil over the Carrots and then season them with Salt and Pepper. Stir the carrots round in the pan so they’re well covered with flavour. Add the Thyme, Bay Leaf and a Clementine (that’s been cut in half) to the pan. When the Beetroot has been in the oven for 40 minutes, put the Carrots in the oven and leave them there to roast for 20 minutes.
Whilst the Beetroot and Carrots are roasting, crush the Walnuts slightly, put them on a baking tray and put them in the oven for 10 minutes.
Take the Beets out of the oven and allow to cool. Transfer them to a plate and carefully peel the skin using a thick layer of kitchen towel to remove the skins. Use a sharp knife and a fork to cut the Beetroot into wedges.
Remove the Carrots from the oven and transfer them to a serving dish. Transfer the Beetroot wedges and toasted Walnuts to the roasting tin the Carrots were cooked in and stir them round in the caramelised juices. Add the Beetroot and Walnuts to the same serving dish as the Carrots, decorate with the roast Clementine and serve immediately.