As I’ve shared with you before, one of my favorite creative outlets is cooking. Give me an evening at home with my family, a glass of wine and tons of fresh ingredients and I am in heaven. That’s actually how I spent this last Sunday.
We’ve gotten into the rhythm lately of picking up a weekly basket of fresh, organic produce from our local farm stand VR Green Farms. They put together a selection of whatever’s in season so I never know exactly what will be in it. I love the element of surprise.
Lately, we’ve been getting a lot of beets and carrots. I’m going to go out on a limb and proclaim that this is my all-time favorite veggie combo.
I’d like to share a fantastic recipe for roasted beets and carrots with you. It’s not really a recipe, more like a technique. Very easy to do and super yumm-o delicious.
• A bunch of carrots
• 3 or 4 beets (yellow or red)
• Olive oil
• Balsamic vinegar
• Flat leaf parsley
• Kosher salt and fresh ground pepper
Preheat oven to 450 degrees. Wash, peel and slice the carrots in half. Wash the beets well, trim and then cut into sixths. Arrange carrots and beets on a sheet pan. Cover with olive oil and about a tablespoon of balsamic vinegar. Add salt and pepper.
Roast for about 35 minutes. Meanwhile chop up about a handful of flat leaf parsley.
When the veggies are fork-tender, pull them out of the oven. Drizzle with another tablespoon of balsamic vinegar and sprinkle with the chopped parsley.
These roasted beets and carrots are so amazingly sweet and caramelized they are almost like dessert. Even my kids like them! Hope you give this technique a try, I promise you will love it.