Tuesday, November 12, 2013

Roasted Beets and Carrots

I was just about to take a nap, when I decided to quickly browse a free magazine I got at the grocery store yesterday. It had a picture of the most delicious looking cheesecake on the cover, which should have been the first sign that there would be no "quickly" browsing of said magazine once it was opened. And of course, I kept texting Brittany pictures of all of the goodness I was finding inside, adding items to our thanksgiving feast.

 I haven't tried this yet. All I know is it looks amazing, and I needed to write this recipe down before something tragic happens, like I loose the magazine, and all of the recipes contained inside. This magazine is mouth watering...and it's just the grocery stores own magazine for the holidays.

 On with the recipe:

3 medium red beets
1 pound carrots, cut diagonally
1/4 inch thing Olive oil no-stick cooking spray
1/2 tsp sugar
1/2 tsp course salt Freshly ground black pepper
2 TBSP white balsamic vinegar or lemon juice
2 TBSP minced shallot
1 TBSP extra virgin olive oil
1 tsp dijon mustard
1 tsp honey

Peel and trim beets; cut in half from stem to root. Place cut-side down; slice 1/2 inch thing. Place beets and carrots in single layer on foil-lined jellyroll pan. Lightly coat with cooking spray and season with sugar, salt, and pepper; toss to coat. Roast in 450 degree oven stirring occasionally until vegetables are tender; about 20-25 minutes.

In small bowl, whisk together remaining ingredients; toss with hot vegetables. Makes 6 servings.

Sounds good, right? I mean, who doesn't love vegetables that are so sweet they state like candy, but ironically are totally healthy for you?


  1. We have to have this on Thanksgiving. I want it right now.

  2. No, after all these years I still haven't. But I bet it's delicious.