Roasted Beets, Carrots, and Sweet Onions

Roasted Beets, Carrots,  and Sweet Onions

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb cipollini onions

  • 3

    garlic cloves

  • 2

    bay leaves

  • 3

    Tbsp olive oil

  • 2

    Tbsp white balsamic vinegar

  • 3

    tsp kosher salt

  • tsp cracked black pepper

  • 8

    baby beets with tops, peeled and halved

  • 1

    Tbsp honey

  • 2

    fresh rosemary sprigs

  • 1

    orange halved

  • 1

    lb small carrots with tops

  • 4

    fresh thyme sprigs

Directions

Preheat oven to 500 degrees. Toss together first 3 ingredients, 1 Tbsp olive oil, 1 Tbsp vinegar, 1 tsp salt and 1/2 tsp black pepper in a medium bowl. Toss together beets, honey and fresh rosemary sprigs, 1 Tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and remaining 1 Tbsp vinegar in a large bowl. Place beets in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up sides of foil over beets, double fold top and side edges to seal, making a packet. Place packet in one end of a jelly-roll pan. Bake beets at 500 degrees for 15 minutes. Meanwhile, cut one orange half into 6 wedges. Squeeze juice from remaining orange half to equal 1 1/2 Tbsp. Cut tops from carrots, leaving one inch of greenery on each. Toss together carrots, orange juice, orange wedges, thyme sprigs and remaining olive oil, salt and pepper. Remove pan from oven, and place onion mixture and carrot mixture in pan next to foil packet, spreading in a single layer. Return to oven, and bake beets, onions and carrots 25 minutes. Cool 10 minutes, combine vegetables, and serve immediately.


Nutrition

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