Roasted Carrots and Beets

Serves: 6

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vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Carrots are from the Umbelliferae family and are related to parsnips, fennel, caraway, cumin and dill. This recipe by a PCC Cooks staff brings out the best in carrots with the compatible, familial flavor of dill.

Ingredients

Preparation

Preheat oven to 400º F.

Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.

Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender.

Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.

EACH SERVING: 110 cal, 6g fat (2.5g sat),10mg chol, 290mg sodium, 15g carb, 4g fiber, 2g protein

Recipe by Jackie DeCicco, PCC Cooks

Source: Sound Consumer January 2008

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More about: beets, carrots

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