Saturday, January 10, 2015

Roasted Balsamic Beets and Carrots

Adapted from Barbara Cooks

  • 2 cups fresh red beets, peeled and cut into 1-inch pieces
  • 2 cups fresh carrots, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1 teaspoon dried marjoram
  • 2 tablespoons balsamic vinegar
  • Preheat oven to 425 degrees
  • Peel and cut beets and carrots and place in covered glass baking dish
  • Stir in salt and marjoram
  • Bake, covered, for 15 minutes, stir and bake another 15 minutes or until tender
  • Remove from oven, stir in balsamic vinegar and toss to coat

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