Roasted Beets And Carrots With Rosemary And Garlic Butter Food

ROSEMARY-ROASTED GOLDEN BEETS AND CARROTS

Steps:

• Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.

ROASTED BEETS AND CARROTS

Steps:

• Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
• Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
• Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
• While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
• Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

GARLIC ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
• Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.

ROASTED BEETS AND CARROTS WITH ROSEMARY AND GARLIC BUTTER

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.).
• Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
• Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
• Dump the beets into the baking dish with the carrots.
• Roast for 55 minutes, stirring halfway through.
• Serve.

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC

Steps:

• Preheat oven to 400F degrees.
• In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
• Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.

ROASTED BEETS & GARLIC

Steps:

• Separate garlic cloves from head & peel.
• Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
• Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
• Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
• Add beets & garlic; toss gently to coat & heat through, about 2 minutes.

ROASTED BEETS AND CARROTS

Steps:

• Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
• Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
• Peel beets, slice into cubes approximately 1-2 inches square.
• Spray baking pan with nonstick spray.
• Mix carrots one more time, then empty gently into half of baking pan.
• Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
• Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
• Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
• Serve immediately.