Carrots Beets Roasted (Print Version)
# Ingredients:
01 -
1 pound carrots
02 -
1 ½ pounds beets
03 -
½ teaspoon kosher salt
04 -
1 tablespoon balsamic vinegar
05 -
2 tablespoons olive oil
06 -
1 teaspoon honey
07 -
¼ teaspoon freshly ground black pepper
08 -
Feta cheese for topping, optional
09 -
Fresh thyme for topping, optional
# Instructions:
01 -
Set your oven to 450°F and let it warm up.
02 -
Trim the beets, peel their skin, and cut them into cubes about an inch wide.
03 -
Peel the carrots and slice them into sticks about 2 inches long.
04 -
Mix the vinegar and honey in a small bowl until combined, then drizzle in the olive oil while stirring. Add in salt and pepper.
05 -
Move the beets into a medium-sized bowl, pour half the dressing over them, and mix until all are coated.
06 -
Lay out parchment paper on a baking tray, spreading beets evenly over one side.
07 -
Use a paper towel to clean the bowl. Add the carrots and toss them with the leftover dressing.
08 -
Grab the carrots with your hands, letting any extra dressing drip off, and spread them on the other half of the pan. Arrange everything in a single layer.
09 -
Bake for 15 minutes, stir the veggies, and bake for 5-8 more minutes. Take out the carrots when soft, then return the beets to cook another 15-20 minutes, or until tender.
10 -
Dish up the veggies and add some fresh thyme or feta, if you'd like.