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Preheat the oven to 190°C.
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.
Add the beetroot to the saucepan and par-boil for 10-12 minutes until just tender, then remove and allow to cool.
Once cool, peel the beetroots, then place in a roasting pan with the carrots.
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 with the pan-fried duck.