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Roasted Fall Vegetables

Roasted Fall Vegetables

Candy cane beets are also known as Chioggia beets. We love this variety because they don't stain like traditional red beets.

Southern Living NOVEMBER 2009

  • Yield: Makes 8 servings
  • Hands-on:20 Minutes
  • Total:50 Minutes

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

Preparation

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.

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Roasted Fall Vegetables recipe

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