Roasted Beets and Carrots
Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I 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!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 2 -3 medium beets
- 4 -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)
- Carbohydrate 3.61036001037687 g
- Cholesterol 0 mg
- Fat 4.50000000573386 g
- Fiber 0 g
- Protein 0.103880000298571 g
- Saturated Fat 0.621360000791732 g
- Serving Size 1 1 serving(s) (31g)
- Sodium 811.132400014129 mg
- Sugar 3.61036001037687 g
- Trans Fat 0.121860000155273 g
- Calories 58 calories
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 375-400degreesF for one hour, uncovered, tossing each vegetable separately once during cooking. Serve immediately.
