Roasted Beets & Carrots with Rosemary & Honey

This week Dawn shares with us her favorite beet recipe, which comes from from Baja! Cooking On the Edge by Deborah Schneider.

Ingredients

• 3 large beets, peeled and cut in 1/1/2 inch wedges

• 3 large carrots, peeled and cut in 1 1/2 inch slices

• 1/4 cup olive oil (this is way too much for my taste)

• 2 1/2 teaspoons salt, divided (too much for my family)

• 2 tablespoons melted butter

• 1 tablespoon honey

• 1 teaspoon chopped fresh rosemary

• pepper to taste

Method

1. Preheat the oven to 400 degrees and chop up the veggies as per the ingredients section above.

2. Toss the carrots and beets in the olive oil and add part of the salt (to taste).

3. Spread out on a cookie sheet (I use parchment paper or a Silpat mat) and bake for 30 minutes, stirring once part way through cooking (I always forget to stir).

4. Melt butter and honey together and when the vegetables are done, put them in a bowl, then pour over the butter/honey mixture.

5. Sprinkle with rosemary, more salt (I skip the salt here) and pepper. Tastes best if you eat in right now!