Roast Beetroots and Carrots

Roast Beetroots and Carrots Recipe

Recipe by Sparky - Peas & Figs Resident Chef

Root vegetables are cheap and readily available but are often overlooked. They are packed full of nutrients and flavour, which can be easily lost when boiled. Roasting intensifies the flavour and gives a great texture.

This recipe could use any root vegetables; parsnips, celeriac, turnips or swede. Any amount can be made but it is better to cook the vegetables in a tray one layer deep.

It is an ideal accompaniment to a roast dinner or other meal, with pasta, rice or noodles.


1. Preheat the oven to 200°C / 392°F / gas mark 6

2. Wash and peel all the root vegetables and cut into large chunks.

3. Peel the onion and remove the ‘hairy’ root, cut the onion into quarters through the root so it holds together.

4. Separate and peel the garlic cloves.

5. Mix all in a large oven tray with the olive oil, sat, pepper and herbs if using.

6. Roast in the oven turning 2 or 3 times for about 45 minutes or until soft and turning a golden colour. 


Food Tags


Preparation Time: 15mins

Cook Time: 45mins

Serves: 4 people


3 large carrots

2 large beetroot

3 small onions

1 head of garlic

Thyme, rosemary or sage if you have them

Salt (if using) and pepper

Olive oil