Roasted Beets And Carrots Recipe

Ingredients

3 medium beets

5 carrots

1⁄2 cup olive oil, divided

1⁄2 cup balsamic vinegar, divided

2 tsp kosher salt, divided

2 tbsp turbinado sugar, (sugar in the raw) divided

Peel carrots and cut diagonally into 1 to 2-inch thick wedges.

Place in a large bowl and toss with ¼ cup each of olive oil and balsamic vinegar, 1 teaspoon of kosher salt, and 1 tablespoon of sugar. Set aside.

Peel beets, slice into cubes approximately 1 to 2-inch square.

Spray baking pan with nonstick spray.

Mix carrots one more time, then empty gently into half of baking pan.

Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.

Let stand 2 to 3 minutes, then toss one more time before transferring to the other half of the baking pan.

Bake 375 to 400 degrees F for 1 hour, uncovered, tossing each vegetable separately once during cooking.

Serve immediately. Enjoy!