Roasted Beets and Carrots

Serves: 6

I used two colors of beets, fresh from the garden and added chopped onions and loved the result. Bright color that was so attractive, The flavors blended together nicely

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2 to 3 medium beets
4 to 5 carrots
1/2 cup olive oil, divided
1/2 cup balsamic vinegar, divided
2 teaspoons kosher salt, divided
2 tablespoons turbinado sugar, divided (sugar in the raw)


Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).

Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.

Peel beets, slice into cubes approximately 1-2 inches square.

Spray baking pan with nonstick spray.

Mix carrots one more time, then empty gently into half of baking pan.

Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.

Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.

Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.

Serve immediately.


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