Ingredients
-
2 - 3
-
4 - 5
-
1/2
-
1/2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Roasted Beets and Carrots, Caramelized and delicious Use organic whole carrots for better true-carrot flavor use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust I sometimes do a mix of half golden beets and half red beets — then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets Pretty!, This recipe was easy to prepare and my guests enjoyed the dish a lot! The vegetables caramelized beautifully
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Steps
|
1
Done
|
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). |
|
2
Done
|
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. |
|
3
Done
|
Peel Beets, Slice Into Cubes Approximately 1-2 Inches Square. |
|
4
Done
|
Spray Baking Pan With Nonstick Spray. |
|
5
Done
|
Mix Carrots One More Time, Then Empty Gently Into Half of Baking Pan. |
|
6
Done
|
Move Beets to Bowl, Toss Gently With Remaining Oil, Vinegar, Salt and Sugar. |
|
7
Done
|
Let Stand 2-3 Minutes, Then Toss One More Time Before Transferring to Other Half of Baking Pan. |
|
8
Done
|
Bake 375-400f For One Hour, Uncovered, Tossing Each Vegetable Separately Once During Cooking. |
|
9
Done
|
Serve Immediately. |
