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Honey Roasted Carrots and Beets




3 cups 1-inch cubes, raw, peeled beets (approx. 4 medium beets)

3 cups 1¼-inch pieces, raw, peeled carrots (approx. 6 medium carrots)

4 tsp. olive oil

2 Tbsp. raw honey

2 tsp. finely chopped fresh rosemary

½ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1. Preheat oven to 375º F.

2. Combine beets, carrots, oil, honey, rosemary, salt, and pepper in a 2½-quart (or 3-quart) casserole dish; mix well. Cover with aluminum foil.

3. Bake for 35 minutes, stirring every 10 minutes, until tender-crisp.

4. Remove foil; mix well. Bake, uncovered, for 3 to 5 minutes or until tender.

TIP: Cut carrots slightly larger than beets so they roast evenly

SERVES: 6 ( 2 ⁄3 cup each) Prep Time: 15 min. Cooking Time: 40 min.

CONTAINER EQUIVALENTS (per serving): 1 Green, 1½ Teaspoons

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