Roasted Carrots and Beets

Roasted root vegetables have to be my favorite fall and winter side dishes. You can roast almost any vegetable and it seems to bring out its deeper intense flavor. For this particular combination I roasted them separately in their own individual flavorings to bring out their natural sweetness. Paired this with a beef brisket that I had slow cooked for my mother's birthday and they complimented each other very nicely.


For beets:

1 pound beets, peeled and cut into quarters
2 cloves of garlic
2 sprigs of rosemary, leaves removed, then chop
3 tablespoons of balsamic vinegar
Extra virgin olive oil, approx 2 tablespoons
Salt and pepper

For carrots:

1 pound carrots, peeled and cut into 3 inch pieces
2 cloves of garlic
1 orange juiced
3 sprigs of thyme, leaves removed, then chopped
1 tablespoon of honey
Extra virgin olive oil, approx 2 tablespoons

Salt and pepper

Preheat oven to 425. Boil beets and carrots separately, approximately 15 to 20 minutes, or until just tender. The carrots should be tender before the beets, so keep a close watch. Meanwhile mix up dressings for the individual veggies, 1 for the beets and 1 for the carrots. Drain, then place in separate bowls. Add dressings. Roast veggies in separate ovenproof pans, about 30 minutes.


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