Ultimate Roasted Beets And Carrots Recipes

ROASTED BEETS AND CARROTS

Steps:

• 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.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

EASY ROASTED BEETS AND CARROTS

Steps:

• Heat oven to 425°F.
• Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
• Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
• Bake 15 min. or until vegetables are tender.

ROASTED BEETS AND CARROTS

Steps:

• Preheat oven to 400º F.
• Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.
• Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender. Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.

ROASTED BEETS & CARROTS

Steps:

• Preheat oven to 375°F.
• Lightly spray your prepared carrots with veggie oil (I use Olive oil) and place in a casserole dish large enough to accommodate the beets as well.
• Mix Catalina dressing with the ginger.
• Add beets to the carrots along with the dressing.
• Toss.
• Place in heated oven for approx 20-25 minutes or until heated through and lightly glazed.
• If you want them well browned place under broiler (6" from heat source) for the last 10 minute.
• Turn them over a couple of times as they are baking.
• Wonderful served with pork or chicken.

ULTIMATE ROASTED BEETS AND CARROTS

Steps:

• 1. Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them (you can also steam them in the microwave). Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
• 2. Now add the flavorings while the vegetables are still hot. Place the carrots and beets in an oven proof dish and toss with half the smashed garlic and some olive oil, then lightly season. Add the thyme leaves rosemary balsamic vinegar salt and pepper and toss again. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden.