Candied Roasted Beets and Carrots
CATEGORIES:
- soups & sides
- Our Chef Exclusives
- summer
- dinner
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
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.
