The Pioneer Woman Tasty Kitchen
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Roasted Balsamic Beets & Carrots

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

Roasted Balsamic Beets & Carrots make the perfect sweet and savory side dish to accompany any meal.

Ingredients

  • 2 cups Fresh Beets, Peeled And Cubed (for 2 Cups You'll Need About 4-5 Medium Beets)
  • 2 cups Fresh Carrots, Peeled And Cut Into 1-inch Pieces (for 2 Cups You'll Need 2-3 Carrots)
  • 1 teaspoon Olive Oil
  • ½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 2 teaspoons Dried Thyme
  • 2 Tablespoons Balsamic Vinegar

Preparation

Preheat oven to 425 F. Put the beets and carrots in a large bowl. Drizzle with the olive oil and add the salt, pepper and thyme. Toss to coat.

Spread the vegetables on a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes, until the vegetables are tender and begin to wrinkle, tossing once halfway through cooking.

Place the vegetables back in the bowl, add the vinegar and toss to coat. Serve immediately.

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3 Reviews

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magpiesvt on 1.18.2013

love this one

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Kelly on 11.21.2012

Okay

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kentuckywoman on 9.3.2012

Really great. I’m such a beet fan and this was a different and flavorful way to serve them. Thanks for the recipe!

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