Tricolor Roasted Carrots with Premium Balsamic

20 min
Our Premium Balsamic adds an extra twist to this perfect side dish. The beetroot "candy stripe" is a beautiful stripy pink & white fleshed beetroot with a sweet flavor that adds a definite "wow" factor to this recipe.
All ingredients

3 tbsp. Oliviers&Co French Olive Oil

1-2 tbsp. Oliviers&Co Premium Balsamic Vinegar

A pinch of Salt from Camargue

2 garlic cloves peeled and cut in 2, Juice of 1 orange, 1 sprig of fresh rosemary, Freshly ground pepper


Preheat the oven to 425 degrees. In a large shallow roasting pan, toss the carrots, garlic, and rosemary with the Oliviers&Co French Olive Oil.

Spread the vegetables in a single layer and sprinkle with Salt from Camargue.

Roast until golden and tender, 20-30 minutes.

Remove the carrots from the oven.

Pour the fresh orange juice over the vegetables and mix well. Add freshly ground black pepper to taste. Set aside.

slice the beetroot on a mandolin. Scatter the raw beets over the carrots and drizzle with the Oliviers&Co Premium Balsamic Vinegar.

Serve as an accompaniment to roast chicken, veal chops, or pork tenderloin.