The Pioneer Woman Tasty Kitchen
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Easy Roasted Roots

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Root vegetables have wonderful nutrient values, they can be stored for a very long time and they often cost less than other vegetables. Slowly baking them creates a fantastic sweet flavor. If you plan on roasting other vegetables such as asparagus or broccoli with your roots, add them about halfway through cooking.

Ingredients

  • 2 cups Carrots, Sliced Into Slices Or Strips, 1/2 Inch Thick
  • 2 cups Baby Beets, Sliced Into Circles Or Strips 1/2 Inch Thick
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Vegetable Seasoning
  • ¼ cups Fresh Herbs Of Choice, For Garnish

Preparation

Preheat oven to 400 F.

Toss carrots and beets (and/or other roots of your choice such as parsnips) with olive oil. Place onto a rimmed baking sheet and sprinkle with your favorite vegetable seasoning. Bake for approximately 40 minutes or until tender (but not mushy).

Remove from oven and allow to cool for 5 minutes prior to serving. Garnish with fresh herbs and enjoy!

Nutrition Information per 1/2 cup: 98 calories, 3.4 g fat, 2 g protein, 11 g carbohydrates, 4 g fiber

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Profile photo of DCourtney

DCourtney on 1.11.2012

Just had some for lunch and turned out great! The sweetness of the beets and carrots are wonderful!

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