Roasted Beets and Carrots

1. 1

   Preheat oven to 425F.

2. 2

   Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.

3. 3

   Toss carrots with oil and salt and pepper to taste in a shallow baking pan.

4. 4

   Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.

5. 5

   While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems.

6. 6

   Cut each beet into 6 wedges.

7. 7

   Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.