Monday, 5 September 2011

Roasted Beets, Carrots, Peppers with my Garden simple so delish!

Lately, I’ve been obsessed with beets. When I was a child, my parents would make beet soup with pork. It was rustic, homey and delicious.
Beets are nutritious and packed with flavour. Like carrots, beets have natural sugars that are released when roasted, which makes them so sweet. 
I was at a local market the other day and saw these beautiful deep purple beets and thought to myself, “what can I do with these?” This is a simple, quick recipe that I created consisting of roasted beets with carrots, red peppers, onions and fresh herbs are so easy to make and hard to resist!

Lovely locally sourced beets, carrots, red peppers - treated simply, when cooked the natural sugars caramelize and make them hard to resist!

3 Beets
3 Carrots
3 Red Peppers
1 Bunch of Thyme
1 Large Onion
3 Cloves of Garlic
Olive Oil
Kosher salt
Cracked Black Pepper 

Preheat oven to 400° F
Prepare the baking sheet by lining it with parchment paper.
Peel and slice the onion.
Wash, peel the Beets, Carrots and Peppers.
Cut them into wedges keeping in mind the differing time required to cook the ingredients evenly. Carrots and beets take longer than peppers to cook.
Crush the cloves of garlic.
Combine in a large mixing bowl with the thyme.
Drizzle the olive oil and mix thoroughly.
Season with salt and pepper.

Lay out the mixture on the baking sheet evenly and place in the oven to cook.
Roast in oven for approximately  35 mins or until the beets and carrots are fork tender.


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