Roasted Fall Vegetables
- Yield: 8 servings
- Prep: 20 minutes
- Cook: 30 minutes
Candy cane beets are also known as Chioggia beets. We love this variety because they don’t stain like traditional red beets.
- 8 baby yellow and red beets
- 8 baby candy cane beets
- 10small carrots with greenery
- 3tablespoons olive oil, divided
- 1teaspoon kosher salt, divided
- 1/2teaspoon pepper, divided
- Preheat oven to 425°. Cut tops from beets, leaving 1⁄2-inch stems. Peel beets, and cut in half. Cut tops from carrots, leaving 1⁄2 inch of greenery on each.
- Toss yellow beets and carrots with 2 Tbsp. olive oil in a large bowl; place in a single layer on one 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.
- 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.
- Bake at 425° for 15 minutes; stir once, and bake 15 more minutes or until tender.
How To: Roast Root Vegetables
- Cut the tops from the beets, leaving 1⁄2-inch stems. Peel beets and cut in half.
- Cut tops from carrots, leaving 1⁄2 inch of greenery. Toss yellow beets with carrots and 2 Tbsp. olive oil in a large bowl. Toss red beets and candy cane beets with remaining 1 Tbsp. olive oil.
- Place carrots and yellow beets in a single layer on one side of a foil-lined jelly-roll pan. Arrange remaining beets on remaining side of pan. Sprinkle vegetables with salt and pepper. Bake at 425° for 15 minutes. Stir and bake 15 more minutes or until tender.
Reprinted with permission from Southern Living Home Cooking Basics: A Complete Illustrated Guide to Southern Cooking by Editors of Southern Living Magazine. Purchase here.