Roasted Gold Baby Beats & French Baby Carrots

Roasted Baby Beats and Carrots with Porkchops over Applesauce

Vegetables Lo Res Vegetables Lo Res-8This past weekend, our local grocery store had these beautiful gold baby beets and French baby carrots in their produce section, and I snatched them up with excitement.  I couldn’t wait to cook them!

Last night, I had my chance. I roasted them in a 450 degree oven for half-hour, and they were perfectly tender and delicious.

Roasted Gold Baby Beats and French Baby Carrots

41

Prep Time: 10 minutes

Cook Time: 30 minutes

40 minutes

2 servings

Ingredients

  • 6-7 French Baby Carrots
  • 5-6 Gold Baby Beets
  • 1 tbs Olive Oil
  • 1 tbs rosemary leaves
  • 2 sheets aluminum foil

Instructions

  1. Preheat oven to 450F (for slightly charred vegetables) or 400F (for less charred vegetables)
  2. Peel the carrots and cut off the green stalks
  3. Peel the baby beets, and cut off the stems and roots and cut the beets in half
  4. Line a baking sheet with foil and sprinkle the sheet with olive oil and rosemary
  5. Toss the vegetables in the oil and rosemary
  6. create a tent with the second piece of aluminum foil, and place over the vegetables
  7. Roast for at least a 1/2 hour. If you like your vegetables less-charred, shorten the time by 5 minutes or reduce oven heat to 400F.
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If you prefer less of a char on your vegetables, reduce the oven heat to 400 degrees or simply reduce the roasting time to 20-25 minutes. I like a char, so I roasted at 450F for 30 minutes.

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