Roasted Beets and Carrots

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4 -6
    beets, greens trimmed and stems left on
  • 6
    medium carrots, peeled and cut in half lengthwise, then quartered
  • 2
    teaspoons olive oil
  • 2
    tablespoons butter, melted
  • 14
    cup orange juice
  • salt and pepper
  • 2
    tablespoons fresh dill, chopped
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DIRECTIONS

  • 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.
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