Roasted Beets and Carrots
Ingredients
6 medium beets, trimmed, leaving 1 inch of stems attached
2 1⁄2 pounds carrots, cut diagonally into 3⁄4-inch-thick slices
5 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
Pinch of dried thyme
Pinch of dried marjoram
Zest of 1 lemon
Instructions
1. Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven on a baking sheet until tender, about 1 1⁄4 hours.
2. Toss carrots in a shallow baking pan with 2 tablespoons of olive oil and salt and pepper to taste.
3. Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
4. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 4-6 wedges, depending on the size of the beet. You’re aiming for pieces that are roughly the same size as your carrot pieces.
5. Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.
6. Whisk remaining olive oil, balsamic vinegar, thyme, marjoram and lemon zest together. Toss with roasted vegetables and serve.
Comments
This is modified from a recipe I found on Epicurious.com. I’ve really come to love beets these past weeks and this recipe brought out a lot of the natural sweetness of both the beets and the carrots. The dressing is a great compliment. Sadly, I barely had a pound of each of the veggies, but it worked out to be the perfect amount for the three of us as a side dish for hamburgers.
This is the first blog picture with my lightbox! I’m very happy about this. :D
Internet - Epicurious