Preheat the oven to 425 degrees F. 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.
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. Add the orange juice
and the thyme
leaves and toss again. 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. Place in the middle of the preheated oven and roast
for around 1/2 hour or until golden.
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.
Firmly press a sage
leaf onto the eye meat on both sides of each chop
. Season with salt and pepper.
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. 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. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine
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