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Roasted Rainbow Carrots and Beets

Roasted Rainbow Carrots and Beets

2 bunches rainbow carrots (cleaned and halved).

3 Lg. red beets
(cleaned, quartered, cut into 1” strips/like hand cut fries).

4 tablespoons avocado oil

4 fresh bay leaves

1 teaspoon coarse salt.

Directions:

Prepare ingredients as suggested above. Preheat oven to 425 degrees. Toss carrots, beets, oil, bay leaves and salt in a large mixing bowl. On a large baking sheet: arrange in a single layer. Roast: turning once, until tender and slightly browned, 20-25 minutes. A fork inserted into a beet, should come out easily. Viola!

Notes:

I often serve these veggies with a little mint vinaigrette and crumbled feta or goats cheese!

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