Hot Rosy Roast Roots

A delectable and easy vegetable accompaniment for the Sunday roast, or for any mid-week family supper, such as grilled chops, sausages or baked ham.

Print this recipe

Baxters Approved Hot Rosy Roast Roots image


  1. Preheat the oven to 200°C (400°F, gas mark 6). Place beetroot, carrots, potatoes and onions in a large roasting tray. Add the rapeseed oil, Balsamic vinegar, and then season with salt and pepper and mix well.
  2. Roast for 40 to 45 minutes until the carrots, potatoes and onions are soft and charred around the edges; keep basting the vegetables throughout cooking with the oil and vinegar dressing.
  3. Serve immediately.

Comments (1)

Login to add comments
  • Tasty and very easy to make

    G McKnight