Roast Celeriac, Carrot and Beetroot

Name: Roast Celeriac, Carrot and Beetroot
Total time: 3600 s
Yield: 3 People
Cuisine: British
Ingredients: 1/2 Celeriac; 2 Carrots; 2 Fresh Beetroots; 4 Cloves Garlic; 2 Sprigs Rosemary; 2-3 Tbsp Olive Oil; 2 Tsp Sugar; 1 Tbsp Balsamic Vinegar; Salt To Taste

Sally Strong @Sally

Bristol

I am having a great time cooking with seasonal ingredients! This is a great side for a main meal and is pretty easy to make. #SeasonalCooking

Sally Strong @Sally

Bristol

I am having a great time cooking with seasonal ingredients! This is a great side for a main meal and is pretty easy to make. #SeasonalCooking

Saved

Ingredients

1 Hour

3 People

1/2Celeriac
2Carrots
2Fresh Beetroots
4 ClovesGarlic
2 SprigsRosemary
2-3 TbspOlive Oil
2 TspSugar
1 TbspBalsamic Vinegar
Salt To Taste

Saved

Steps

1 Hour

1

Pre-heat the oven to gas mark 6. Peel and chop the vegetables into similar sized pieces.
2

In a large baking-tray add the chopped veg. Add the balsamic vinegar, oil, rosemary, sugar and salt to the veg. Stir the veg so they are all coated with flavour! Add the unpeeled garlic into the veg.
3

Pop in the oven and cook for 40-50 minutes. Carrots take a while to cook so make sure they're soft before taking them out of the oven. Halfway through them cooking give the veg a shake (or stir) to make sure they all cook evenly.