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