Sticky hasselback beetroot and carrots recipe
Created by The Tesco Recipes team
You've heard of hasselback potatoes, now try hasselback root veg with your Sunday roast. Beyond being pretty to look at, this clever Swedish creation allows the veg to be tender on the inside, with a lovely crispy crunch on the outside. Slicing (hasselbacking) the veg before roasting allows the flavours to really infuse the dish. You'll be coming back for more!
See method- Serves 6
- Takes 1 hr
- 154 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g raw beetroot
- 750g carrots
- 2 tbsp vegetable oil
- 2 tbsp clear honey
- 1 tbsp red wine vinegar
- 5g fresh thyme sprigs, leaves picked
Each serving contains
- Energy
- 640kJ 154.0kcal
- Fat
- 5g
- Saturates
- 0g
- Salt
- 0.3g
- Sugars
- 20g
of the Reference intake
Carbohydrate 20.8gProtein 2.0gFibre 7.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Trim and scrub the beetroot and carrots, then halve lengthways. Hasselback the vegetables (see Tip), adding to a roasting tray as you go.
- Mix the oil, honey, vinegar and thyme leaves together, then season. Pour over the veg, rubbing into the cuts.
- Bake for 45-50 mins until caramelised, turning the veg halfway.
- Tip: To hasselback the veg, put cut-side down on a chopping board in between the handles of 2 wooden spoons. Slice at 5mm intervals, using the handles to stop the knife cutting right through.
- See more Roast side dishes
