Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, micca's roasted potatos and beetroot. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
These roasted veggies might be one of my favourite things I have ever made. You could use nugget potatoes and cut them in half if you have them, but since I wanted to use up at least SOME of the potatoes I have in my pantry, I cut full sized white and red potatoes. These crispy roasted Mexican Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian).
Micca's roasted potatos and beetroot is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Micca's roasted potatos and beetroot is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook micca's roasted potatos and beetroot using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Micca's roasted potatos and beetroot:
- Make ready 2 medium potatos
- Prepare 2 medium beetroot (fresh)
- Get 1 bunch rosemary
- Make ready 1 tsp honey
- Take 1 dash olive oil
- Get 1 dash balsamic vinegar
- Get 1 pinch sea salt
It's not an over powering beet flavour, just subtle enough to add a wonderful complexity to the dip. One of my favourite ways to enjoy it is on a slice of toasted breads with some avocado slices and some sprouts, or as a dip with crackers. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.
Steps 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.
To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme. Perfectly Oven Crispy Roasted Potatoes are crispy on the outside and nice and creamy on the inside. Learn all the tricks to getting the crispest roasted potatoes! Cleaning the potatoes is the first and very important step in this recipe. Roast these classic root vegetables and add honey and caraway seeds for a Scandi twist.
So that’s going to wrap it up for this exceptional food micca's roasted potatos and beetroot recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
