Ultimate Roasted Beets And Carrots Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Steps:

• Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
• Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
• Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
• While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
• Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

Steps:

• Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
• Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
• Peel beets, slice into cubes approximately 1-2 inches square.
• Spray baking pan with nonstick spray.
• Mix carrots one more time, then empty gently into half of baking pan.
• Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
• Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
• Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
• Serve immediately.

Steps:

• Put a rimmed baking sheet in the oven and preheat to 400 degrees F. Toast the wheat berries in a large dry pot or Dutch oven over medium-high heat, stirring often, 6 to 7 minutes. Add 8 cups water and season with salt. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring and scraping the bottom of the pot occasionally, until the wheat berries are tender but still slightly chewy, 1 hour to 1 hour 10 minutes, adding up to 1 cup more water if needed. Drain. Wipe out the pot and reserve.
• Meanwhile, place the beets on a large sheet of foil; drizzle with 1 tablespoon olive oil and season with salt and pepper. Fold and crimp the edges to form a packet, leaving room for steam to circulate. Transfer the packet directly to the oven rack and roast until the beets are tender when pierced with a knife, 40 to 45 minutes. Let cool slightly, then rub off the skins with a paper towel and cut into wedges.
• Meanwhile, remove the hot baking sheet from the oven and drizzle with 1 tablespoon olive oil. Add the carrots and season with 1/4 teaspoon salt and a few grinds of pepper; toss. Roast until tender, 20 to 25 minutes.
• Heat 2 tablespoons olive oil in the reserved pot over medium-high heat. Add the red onion, fennel, garlic, ginger, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is soft and the fennel is crisp-tender, about 6 minutes. Add the wheat berries, carrots and remaining 1 tablespoon olive oil. Cook, stirring, until warmed through, 2 to 3 minutes. Add the orange juice, lemon juice and all but 2 tablespoons parsley; season with salt and pepper. Stir in the beets. Sprinkle with the remaining parsley. Serve warm or at room temperature.

Steps:

• 1. Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them (you can also steam them in the microwave). Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
• 2. Now add the flavorings while the vegetables are still hot. Place the carrots and beets in an oven proof dish and toss with half the smashed garlic and some olive oil, then lightly season. Add the thyme leaves rosemary balsamic vinegar salt and pepper and toss again. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden.

Steps:

• Heat oven to 425°F.
• Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
• Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
• Bake 15 min. or until vegetables are tender.

Steps:

• Preheat oven to 425°F
• Wrap each beet tightly in foil. Bake 1 hour 15 minute
• Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)
• Remove beets from oven; cool. Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 minute
• Unwrap beets; remove and discard skins and stems. Cut each beet into eight wedges. Add to carrots along with the combined dressing and ginger; toss to coat. Bake an additional 15 minute or until vegetables are tender.