Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, micca's roasted potatos and beetroot. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mix your veggies with the olive oil and balsamic. Guangzhou Roasted Suckling Pig, Roasted Goose and Char Siu! Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs.
Micca's roasted potatos and beetroot is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Micca's roasted potatos and beetroot is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook micca's roasted potatos and beetroot using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Micca's roasted potatos and beetroot:
- Prepare 2 medium potatos
- Get 2 medium beetroot (fresh)
- Get 1 bunch rosemary
- Make ready 1 tsp honey
- Take 1 dash olive oil
- Prepare 1 dash balsamic vinegar
- Take 1 pinch sea salt
Pair with roasted beetroot and baby potatoes Cooking fish in a parcel ensures perfectly cooked succulent results every time. Paired with roasted salad potatoes and a salad this salmon dish makes a perfect weekday supper which you can leave to cook whilst you get. Roast these classic root vegetables and add honey and caraway seeds for a Scandi twist. These Roasted Potatoes and Onions are the only roasted potato recipe you will ever need.
Instructions to make Micca's roasted potatos and beetroot:
- preheat oven to 180°C
- dice potatos and beets into largish chunks and place in baking dish
- drizzle oil and balsamic vinegar and toss to coat
- scatter a large pinch of sea salt and toss everything around
- scatter sprigs of rosemary on top
- cover dish and bake for 25-30mins or until soft
- remove cover, toss and cook for 10-15 or until start to get crunchy
- add honey and toss till coated then cook a further 5-10 until nice and crunchy and just starting to caramelise
- serve as a side dish with a roast or add to a salad.
Every bite is infused with fresh rosemary and whole grain mustard. They're roasted for a long time so the potatoes get super crispy and the onions caramelize. This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot - a satisfying vegetarian supper for two. Season well with sea salt and sprinkle the spices over. How to Store and Reheat Roasted Potatoes.
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