Roasted Potatoes and Beetroot with Thyme | Autumn Aroma
(0)
55 min
Under an hour
Sezamo
O rețetă rustică autentică de toamnă: cartofi albi fragezi și cuburi dulci de sfeclă roșie rumenite la cuptor cu ceapă roșie, usturoi, cimbru aromat și boia dulce. O mâncare reconfortantă, simplă și plină de culoare, perfectă ca fel principal vegan de post sau ca garnitură de sezon plină de savoare.
Preparation method
Preparing the autumn vegetables
Preheat the oven to 200°C and line a large baking tray with parchment paper or grease it lightly with a little oil.
Peel the white potatoes and beetroot, then cut them into even, bite-sized cubes (about 2-3 cm) so that they cook evenly during roasting.
Peel the red onion and cut it into thick wedges or separated quarters. Lightly crush the garlic cloves with the flat of a knife, leaving them whole or cut in half to release their aroma without burning.
Chef's tip
For even baking, cut the beetroot cubes slightly smaller than the potato cubes, as beetroot is a denser root vegetable and needs a little more heat to soften completely.
Beetroot brings a wonderful earthy sweetness that caramelises beautifully in the oven, creating a delicious harmony with the browned potatoes and the intense aroma of dried thyme.
15 min
Under an hour
