Presidents’ Day Roasted Root Vegetables

Presidents’ Day Roasted Root Vegetables

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

Roasted Beets

Presidents’ Day Roasted Root Vegetables

We are in the thick of winter and many of us around the country are experiencing extreme winter weather. Why not roast up some delicious beets and carrots this Presidents’ Day. Candy cane beets are also known as Chioggia beets. I love this variety because they don’t stain like traditional red beets. 

INGREDIENTS

8 Baby Yellow Beets

8 Baby Candy Cane Beets

10 Small Carrots With Greenery

3 Tablespoons Olive Oil (Divided)

1 Teaspoon Kosher Salt (Divided)

1/2 Teaspoon Freshly Ground Pepper (Divided)

Preheat your oven to 425 degrees. Cut tops from beets, leaving 1/2 inch stems if you like. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each. Toss yellow beets and carrots with 2 tablespoons olive oil in a large-size bowl. Place in a single layer on one side of a parchment paper lined 15×10 inch-baking sheet. Sprinkle vegetables in pan with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Toss candy cane beets with remaining 1 tablespoon olive oil in a medium-size bowl. Arrange candy cane beets in a single layer on remaining side of baking sheet. Sprinkle with remaining kosher salt and pepper. Place in oven and bake for 15 minutes. Stir once and bake 15 minutes more until tender. Remove from oven and transfer to serving plate. Serves 6

© Victoria Hart Glavin

Roasted Carrots

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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