Roasted Beets And Carrots

1. 1

   Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).

2. 2

   Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.

3. 3

   Peel beets, slice into cubes approximately 1-2 inches square.

4. 4

   Spray baking pan with nonstick spray.

5. 5

   Mix carrots one more time, then empty gently into half of baking pan.

6. 6

   Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.

7. 7

   Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.

8. 8

   Bake 375-400u00b0F for one hour, uncovered, tossing each vegetable separately once during cooking.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.