The beautiful root vegetables abound in the markets of winter and we leave the choice to cook tons of good things. I love to roast vegetables in the oven because I find that their flavor is enhanced, and the more it leaves thousands of possibilities seasoning !

You know my love for goat’s fresh and the beet and I could not resist to associate it with pretty carrots from colors found in the market. The orange goes perfectly with the whole, and the roasted garlic and rosemary complement the blend of flavors. And why not double the quantity for the mill it into a soup the next day ?!

And you, your vegetables, you prefer how ?

Roasted root vegetables with orange, garlic and rosemary

Ingredients (for 2)

  • 5 salsify
  • 6 carrots of different colours (yellow,purple, orange, white)
  • 2 red beets
  • 2 oranges untreated
  • 1 head of garlic
  • 2 branches of rosemary
  • Olive oil
  • Salt and pepper


Preheat the oven to 200°.

Peel the salsify, carrots and beets and cut into lengths. Reserve the salsify in lemon water.

Blanch the vegetables in different pots for about 10 minutes. Drain and arrange in a baking dish.

Cut the garlic head in two in the width and put it in the dish.

Cut an orange into quarters and add it to the vegetables.

Press the second orange and pour the juice over the vegetables. Add a good drizzle of olive oil, the rosemary, and season.

Bake for 35 minutes.

Written by Doc

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