This week, I am sharing with you a recipe that showcases a number of veggies that are in season at the moment – orange and thyme roasted carrots and beetroot. You can get your oranges over at Jumping Red Ant, carrots over at Summit Organics and beetroot over at Johny’s Garden. This one would be a great side dish along with your dinner. Enjoy! 


  • 1 bunch Dutch carrots, trimmed (Summit Organics) 
  • 500g mixed baby beetroot, scrubbed, trimmed (Johny’s Garden) 
  • 2 tablespoons olive oil (Byron Spice Palace) 
  • Juice of 1 orange (Jumping Red Ant) 
  • 2 tablespoons balsamic vinegar 
  • 1 tablespoon honey (Caldera Honey) 
  • ½ bunch thyme (see one of our veggie growers to see what herbs are in at the moment) 


Step 1: Preheat the oven to 190°C. 

Step 2: Bring a saucepan of salted water to the boil, then par-boil the carrots for 5 minutes or until just tender. Remove with a slotted spoon and set aside to cool. 

Step 3: Add the beetroot to the saucepan and par-boil for 10-12 minutes until just tender, then remove and allow to cool. 

Step 4: Once cool, peel the beetroots, then place in a roasting pan with the carrots. 

Step 5: Drizzle with the olive oil, orange juice, balsamic vinegar and honey, then toss well to combine. Season with sea salt and freshly ground black pepper, then scatter with thyme sprigs. Bake for 20 minutes, turning once, until tender. Serve as a side dish.

Recipe and photo can be found at the following website: