Roasted Fall Vegetables

1. 1

   Preheat oven to 425u00b0. Cut tops from yellow and candy cane beets, leaving 1/2-inch stems. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.

2. 2

   Toss yellow beets and carrots with 2 Tbsp. olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle vegetables in pan with 1/2 tsp. salt and 1/4 tsp. pepper.

3. 3

   Toss candy cane beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on remaining side of jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/4 tsp. pepper.

4. 4

   Bake at 425u00b0 for 15 minutes; stir once, and bake 15 minutes or until tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.