Roasted Carrots and Beets

Roasted Carrots and Beets

  • 1 lb. Carrots, cleaned and trimmed
  • 1 lb. Beets, cleaned and skinned
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt and Pepper
  • 1/2 tsp. Thyme, dried or fresh (optional)
  • Pre heat the oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Slice large carrots lengthwise into one inch pieces. This carrots can be kept whole. Slice the beets into 1/2 inch slices. Drizzle half of the oil onto the baking sheet, lay out the carrots and beets in a single layer and then drizzle with the rest of the oil. Season with salt, pepper and herbs then bake for 20-30 minutes or until golden brown.

    *Big Thanks to my buddy Hank Vorher, who took this awesome picture!

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