Sticky hasselback beetroot and carrots recipe

Name: Sticky hasselback beetroot and carrots
Yield: Serves 6
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

No ratings yet

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

Shop your ingredients

Tesco Organic Beetroot 450g
500g raw beetroot
£2.20
£4.89/kg
Tesco Carrots Loose
750g carrots
£0.12
£0.75/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre
Tesco Squeezy Clear Honey 340G
2 tbsp clear honey
£1.19
£3.50/kg
Tesco Red Wine Vinegar 350Ml
1 tbsp red wine vinegar
£1.65
£4.71/litre
Tesco Fresh Cut Thyme 20G
Aldi Price Match
5g fresh thyme sprigs, leaves picked
£0.50
£25.00/kg

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.