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