Roasted Carrots and Beets with the Juiciest Pork Chops

Name: Roasted Carrots and Beets with the Juiciest Pork Chops
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 5 Tbsps balsamic vinegar; 680 grams beets, different sizes and colors if available; 680 grams carrots, mixed colors if available, peeled; 8 fresh sage leaves; 1 bulb garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole; 1 orange, juiced; 1 lemon; 4 servings Extra-virgin olive oil; 4 thick organic pork loin chops, skin on; 3 sprigs A few fresh rosemary, leaves picked; 4 servings Sea salt and freshly ground black pepper; 3 sprigs A few fresh thyme, leaves picked

You can never have too many main course recipes, so give Roasted Carrots and Beets with the Juiciest Pork Chops a try. This recipe serves 4. One portion of this dish contains about 34g of protein, 24g of fat, and a total of 509 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Head to the store and pick up a few sprigs thyme, sage leaves, a few sprigs rosemary, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor.

Ingredients you will need

Whole Garlic Cloves

Orange Juice

Rosemary

Carrot

Vinegar

Beet

Lemon

Thyme

Sage

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.

Ingredients you will need

Carrot

Beet

Water

Salt

Equipment you will use

Bowl

Pot

Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season.

Ingredients you will need

Vegetable

Olive Oil

Carrot

Garlic

Add the orange juice and the thyme leaves and toss again.

Ingredients you will need

Orange Juice

Thyme

Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Vegetable

Rosemary

Carrot

Garlic

Beet

Equipment you will use

Roasting Pan

Place in the middle of the preheated oven and roast for around 1/2 hour or until golden.

Equipment you will use

Oven

While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling.

Ingredients you will need

Carrot

Beet

Meat

Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Meat

Sage

When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle.

Ingredients you will need

Vegetable

Olive Oil

Equipment you will use

Roasting Pan

Oven

Remove the chops to a warmed plate.

Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops.

Ingredients you will need

Lemon Juice

Equipment you will use

Frying Pan

Remove the carrots and beets from the oven - they should be nice and sticky by now.

Ingredients you will need

Carrot

Beet

Equipment you will use

Oven

Serve them with the chops and a glass of wine.

Ingredients you will need

Wine

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