Global
Roasted Root Medley
A comforting tray of roasted garden vegetables infused with rosemary and sea salt.
~60 mintotal~349 kcalper serving~6g protein~52g carbs~15g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
Ingredients
- 2–3 carrots
- 2 potatoes
- 1–2 beets
- 1 rosemary sprig
- 2 tbsp olive oil
- Salt & pepper
- Optional: garlic cloves, honey, balsamic glaze
Cooking Steps
Prep
Peel and chop roots into similar-sized pieces.
Toss
Coat with olive oil, rosemary, salt, and pepper.
Roast
Bake at 400°F (200°C) for 30–45 minutes, turning halfway.
Optional finish
Drizzle honey or balsamic for caramelization.
Optional Enhancements
- Add parsnips, sweet potatoes, or turnips
- Vegan sweet finish: maple syrup instead of honey
- Spiced version: add paprika or cumin
Plant & Growing Tips
Carrots
- Sow directly in loose, sandy soil.
- Thin seedlings early to prevent crowding.
- Water evenly to avoid cracking.
Potatoes
- Plant seed potatoes early spring.
- Hill soil around stems as they grow.
- Water deeply every week.
Beets
- Direct sow; thin seedlings to proper spacing.
- Provide consistent moisture to prevent woody texture.
Rosemary
- Hardy perennial herb.
- Prefers dry soil and full sun.
- Excellent in pots for year-round growth.
Natural Pest Control
- Netting protects carrots from carrot fly.
- Crushed eggshells repel slugs around beets.
- Companion plant onions for pest deterrence.
Harvest
Carrots
- Harvest when smooth and firm; smaller roots are sweeter.
Potatoes
- For new potatoes: harvest when flowering.
- For mature potatoes: wait until foliage dies back.
Beets
- Pick when tennis-ball size or smaller for tenderness.
Storing & Freezing
Refrigerate roasted vegetables 4–5 days. Freeze for up to 3 months (texture softens slightly).
