Roasted Prawns with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and looks far more impressive than the effort required. The combination of sweet roasted beetroot with succulent prawns is simply magical, and the balsamic vinegar ties everything together beautifully. Beetroot is packed with nitrates that support heart health, making this dish as nourishing as it is delicious. With just 20 minutes of prep and 25 minutes in the oven, you'll have a restaurant quality meal on the table without any fuss. Fresh thyme and garlic round out the flavors perfectly, creating something truly special.
Ella x
Ingredients
- 600 glarge prawns(peeled and deveined)
- 3beetroot(medium-sized, cut into wedges)
- 5garlic cloves(minced)
- 4 tbspextra virgin olive oil
- 2 tbspbalsamic vinegar
- 2 tspfresh thyme(dried or 1 tbsp fresh)
- 1 tspsea salt
- ½ tspblack pepper
- 1lemon(zest and juice)
- 2 tbspfresh parsley(chopped)
- ¼ tspred chilli flakes
Detail level
Instructions
- 1
Preheat oven to 200°C (180°C fan). Toss beetroot wedges with 2 tbsp olive oil, half the minced garlic, thyme, salt, and pepper on a baking tray. Roast for 20 minutes until tender and caramelized.
Tip: Cut beetroot pieces similarly sized so they cook evenly.
- 2
While beetroot roasts, pat prawns dry with paper towels. This helps them develop a better crust when roasting.
Tip: Dry prawns prevent excess moisture that would steam rather than roast them.
- 3
In a bowl, combine prawns with remaining 2 tbsp olive oil, remaining garlic, lemon zest, chilli flakes, salt, and pepper. Toss gently to coat evenly.
Tip: Don't over-toss as prawns are delicate and can break apart.
- 4
Push roasted beetroot to the sides of the baking tray and arrange prawns in the centre. Return to oven for 5-7 minutes until prawns turn pink and opaque.
Tip: Prawns cook quickly, so don't leave them unattended to avoid overcooking.
- 5
Remove from oven and drizzle the entire tray with balsamic vinegar and fresh lemon juice. Toss gently to combine flavours.
Tip: The warm ingredients will help the balsamic vinegar caramelize slightly.
- 6
Transfer to a serving platter and garnish generously with fresh chopped parsley. Serve immediately while warm.
Tip: Fresh herbs added at the end brighten the dish and add colour contrast.
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