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Roasted Fall Vegetables

Hands-on time 20 mins
Total time 50 mins
Yield Makes 8 servings
Candy cane beets are also known as Chioggia beets. We love this variety because they don't stain like traditional red beets.

Ingredients

  • 8 baby yellow beets
  • 8 baby candy cane beets
  • 10 small carrots with greenery
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided

How to Make It

  1. Preheat oven to 425°. Cut tops from yellow and candy cane beets, leaving 1/2-inch stems. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.

  2. Toss yellow beets and carrots with 2 Tbsp. olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle vegetables in pan with 1/2 tsp. salt and 1/4 tsp. pepper.

  3. Toss candy cane beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on remaining side of jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/4 tsp. pepper.

  4. Bake at 425° for 15 minutes; stir once, and bake 15 minutes or until tender.