Roasted Beets and Carrots from Cooks Illustrated

Recipe by strawberrybird
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-8
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel beets and carrots. Chop beets into 1/2 slices, then quarter each slice. Slice carrots into 1/2 slice diagonally. While slicing, place baking sheet in oven and heat to 500°F.
  • Place beets and carrots into large bowl. Add 2 tbsp olive oil and salt. Stir until well combined.
  • Working quickly, remove pan from preheated oven, add vegetables to pan and return to oven. Bake for 20-25 minutes.
  • Do not wash bowl. While vegetables are cooking, add remaining tablespoon of oil, vinegar, and honey to bowl. Stir until well mixed.
  • When vegetables are done, remove from oven and carefully transfer to bowl. Stir until well combine. Let rest and cool for 30 minutes.
  • If using, wash and chop beet greens while beets and carrots are cooling. Add chopped greens and stir immediately before serving.
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