Roasted Root Vegetables
I don't normally eat carrots, but when they are roasted with beets I devour them! Here's a very easy way to get through those veggies you have left over from summer crops!
1 c carrots, chopped
1 c beets, chopped
Olive oil for drizzling
Sea salt to taste
Preheat the oven to 350F and through the veggies, oil and salt in a large roasting dish. Cook them for 45-55 minutes. Alternatively, you can saute them in a pan on the stove. I prefer mine borderline crispy. I love adding some grass fed ground beef or roasted chicken. This would also make a great side dish for Thanksgiving!
Some ideas for extra fanciness: add some dill or make a honey ginger glaze like my friend, Cody. She mixes up some honey, olive oil, fresh orange juice + zest, grated ginger and salt. Delish!