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Rainbow roast veg recipe

Rainbow roast veg recipe

1 rating

Jamie says: "Mix things up on the veg front with a colourful medley of roasted roots and sweet leeks, transformed with a kiss of vinegar and some fresh woody herbs." See method

  • Serves 4, as a side
  • 10 mins to prepare and 1 hr to cook
  • 211 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 250g rainbow carrots
  • 250g beetroot
  • 1 bulb of fennel
  • 1 bulb of garlic
  • 2 small leeks
  • red or white wine vinegar
  • olive oil
  • ½ a bunch of fresh woody herbs, such as bay, thyme, rosemary (10g)

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    1g 7%
  • Sugars

    9g 10%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 26.8g Protein 4.6g Fibre 6.6g


Jamie Oliver 155x255

  1. Preheat the oven to 190°C/375°F/gas 5.

  2. Scrub and trim the carrots and beetroot, then halve or​ ​quarter the beets. Cut the fennel into wedges and squash the unpeeled garlic cloves. ​Trim, halve and wash the leeks.

  3. Place all the vegetables and garlic in a large roasting tray, then season with a pinch of sea salt and black pepper, drizzle over 3 tablespoons each of vinegar and oil and scatter over the woody herbs. Toss together, then arrange in a single layer.

  4. Cover with tin foil, then roast for 1 hour to 1 hour 15 minutes, or until tender, discarding the foil halfway and removing the leeks if starting to catch at the edges.

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