Roasted Beets and Carrots

Recipe by Susiecat too
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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