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