Candied Roasted Beets and Carrots Candied Roasted Beets and Carrots Categories: soups & sides Our Chef Exclusives dinner summer gluten-free Serves 4 Ingredients 1 lb. beets, washed and trimmed 1 lb. purple carrots, peeled and trimmed ½ teaspoon grated orange ½ teaspoon lemon zest 1 tablespoon balsamic vinegar ¼ cup C&H® Organic Raw Cane Sugar 1 teaspoon flaked sea salt or other coarse salt C&H® Organic Raw Cane Sugar Instructions Preheat oven to 425 F. Line a sheet pan with parchment then top with a piece of foil. Peel the beets and carrots and cut them into 2” pieces of any shape. In a medium saucepan over low heat, melt the butter then stir in the grated zest and vinegar. Add the beets and carrots and toss to coat then turn the veggies out onto the foil on the baking sheet pan. Sprinkle sugar over the veggies then loosely tent the foil towards the middle. Fold over the edges of the foil to envelop the beets and carrots but not totally enclose them. Roast for 25 minutes or until tender when pierced with a knife. Open foil, toss veggies and roast an additional 5 minutes to glaze. Serve sprinkled with sea salt flakes QUICK TIP Wear foodhandler gloves to work with the beets and carrots to avoid having purple hands. Sweet Inspirations - Sides view Candied Roasted Beets and Carrots view Brown Sugar Vinaigrette view Cinnamon Sugar Spiced Nuts THIS SITE USES COOKIES. This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site. OK & Continue
