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Sticky hasselback beetroot and carrots recipe

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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
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

2 of your 5-a-day and high in fibre

Each serving contains

Energy
640kj
154kcal 8%
Fat
5g 7%
Saturates
0g 2%
Sugars
20g 22%
Salt
0.3g 5%

of the reference intake
Carbohydrate 20.8g Protein 2g Fibre 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