Roasted Carrots and Beets (Print Version)
# Ingredients:
01 -
1 ½ pounds beets
02 -
1 pound carrots
03 -
1 tablespoon balsamic vinegar
04 -
1 teaspoon honey
05 -
2 tablespoons olive oil
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon freshly ground black pepper
08 -
Fresh thyme, to garnish (optional)
09 -
Feta cheese, to garnish (optional)
# Instructions:
01 -
Preheat oven to 450° Fahrenheit.
02 -
Peel beets, then chop into 1-inch chunks.
03 -
Peel carrots, then chop into 2-inch batons.
04 -
Whisk balsamic vinegar and honey together in a small bowl, then whisk in olive oil. Stir in salt and pepper.
05 -
Put beets into a medium bowl, and toss with ½ of the vinaigrette.
06 -
Line a sheet pan with parchment paper, then put beets on one half of the sheet pan.
07 -
Wipe out the bowl with a paper towel. Add carrots to bowl and toss with the remaining vinaigrette.
08 -
Use your hands to scoop out the carrots, leaving any extra vinaigrette at the bottom of the bowl. Put the carrots on the other half of the sheet pan. Ensure the vegetables are in a single layer on the pan.
09 -
Roast vegetables for 15 minutes, then stir. Roast an additional 5-8 minutes, then remove carrots when they are done. Continue to roast beets for another 15-20 minutes, until tender.
10 -
Serve, and garnish with fresh thyme and/or feta cheese, if desired.