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    You are in: Home / Recipes / Roasted Beets and Carrots Recipe
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    Roasted Beets and Carrots

    Roasted Beets and Carrots. Photo by 2Bleu

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Susiecat too's Note:

    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!

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    Units: US | Metric


    1. 1
      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. 2
      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. 3
      Peel beets, slice into cubes approximately 1-2 inches square.
    4. 4
      Spray baking pan with nonstick spray.
    5. 5
      Mix carrots one more time, then empty gently into half of baking pan.
    6. 6
      Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
    7. 7
      Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
    8. 8
      Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
    9. 9
      Serve immediately.

    Ratings & Reviews:

    • on March 14, 2009


      I used jar beets (Greenwood Brand), and mixed them in a baggie all together with the other ingredients and let them marinade for a few hours. Rather than roast them, I simmered them to warm on the stovetop (This is because my oven was in use by a 2.5 hr to bake cheesecake and I was hungry, lol). The carrots flavored the beets and vice-versa. A wonderful and delicious combination. Thanks for sharing. :)

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    • on December 08, 2008


      I didn't care for this. I think vegetables need more oil than vinegar in order to achieve good carmelization, and I think the vinegar caused them to be a bit dry and detracted from the taste of the veggies. I used sugar in the raw and could see no difference.

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    • on June 23, 2008


      Loved these and they were beautiful on the plate. I followed the instructions and placed on opposite ends of the baking pan, but did stir them together for serving. I know I will be making these again. Made for ZWT4.

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    Read All Reviews (6)


    Nutritional Facts for Roasted Beets and Carrots

    Serving Size: 1 (98 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 183.1
    Calories from Fat 163
    Total Fat 18.1 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 622.6 mg
    Total Carbohydrate 5.5 g
    Dietary Fiber 1.4 g
    Sugars 3.1 g
    Protein 0.6 g

    The following items or measurements are not included:

    turbinado sugar

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