Roasted Beets and Carrots


prep 0:35       total 2:30


6 servings



6 md. beets (2-1/2 lb. with greens) trimmed leaving 1 inch of stems.
2-1/2 lb. carrots, cut diagonally into 1/2inch thick slices.
2 tbsp. olive oil
Fresh lemon juice
Freshly chopped Italian flat-leaf parsley, for garnish


Preheat oven to 425°F. Toss carrots with olive oil and salt and pepper to taste.

Wrap beets tightly in foil. (I make up two packages for this part.) Then roast in the middle of the oven until tender about 1 1/4 hours. And remove from the oven.

Now roast the carrots for 20 minutes in a shallow baking pan.

While the carrots are roasting,Unwrap the beets when just coo enough to handle slip offthe skins and remove the stems. Cut each beet into six wedges.

Add the beets to the carrot and toss to combine. Then roast just until the beets are hot again around 15 minutes more.

Add a little lemon juice and chopped parsley and serve.

Author's Comments

It is pretty easy to make. The flavor is on the sweet side and if you use red, gold and purple beets with orange carrots you will have a very colorful dish. I also give this a bit of fresh lemon juice and chopped parsley at the end just before service.

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