Roasted Beets And Carrots From Cooks Illustrated – a delicious recipe with beets, carrots, olive oil, kosher salt, vinegar, honey. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel beets and carrots. Chop beets into 1/2 slices, then quarter each slice. Slice carrots into 1/2 slice diagonally. While slicing, place baking sheet in oven and heat to 500u00b0F.
2
Place beets and carrots into large bowl. Add 2 tbsp olive oil and salt. Stir until well combined.
3
Working quickly, remove pan from preheated oven, add vegetables to pan and return to oven. Bake for 20-25 minutes.
4
Do not wash bowl. While vegetables are cooking, add remaining tablespoon of oil, vinegar, and honey to bowl. Stir until well mixed.
5
When vegetables are done, remove from oven and carefully transfer to bowl. Stir until well combine. Let rest and cool for 30 minutes.
6
If using, wash and chop beet greens while beets and carrots are cooling. Add chopped greens and stir immediately before serving.
173
kcal
Calories
11
g
Fat
18
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large beets, 6 large carrots, 3 tablespoons olive oil, divided, 2 tablespoons kosher salt, and more.
Yes, Roasted Beets And Carrots From Cooks Illustrated falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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