Tuesday, May 11, 2010

Herb Seasoned Beets and Carrots

Source: Me

Serves: 2

  • 4 carrots
  • 1 can of sliced beets (I prefer canned beets to fresh because there is so much work involved in cooking fresh beets and I don't notice a taste difference)
  • Parsley 
  • Rosemary
  • 1 1/2 teaspoons olive oil
  1. Pre-heat oven to 375°.
  2. Peel the carrots and cut them into thirds or quarters (so the pieces are approximately 2" long).
  3. Drain a can of beets.
  4. Add the beets and carrots to a greased jelly roll pan. Add the olive oil and spices, and toss until the vegetables are coated.
  5. Bake for approximately 30 minutes.

No comments:

Post a Comment