Tuesday, September 1, 2009
Oven Roasted Carrots and Beets with Goat Cheese and Rosemary
Hi guys...NOT the greatest picture, but that said...this is a little number that I whipped up from the garden. I grew purple carrots this year just for fun (that will explain why the carrots are not orange in the picture) Anyway this is a quick healthy side, that tastes so gourmet without all the fuss...
4-5 carrots peeled and chopped into 2 inch pieces
1 bunch beets (about 4 beets) peeled and sliced thin
3 T fresh chopped rosemary (you can use dried, but only use 3 t dried)
salt and pepper to taste
1/4 c olive oil
1/4 c crumbled goat cheese (you can use feta)
Preheat oven to 425 degrees.
Wash all veggies. Cut the tops off of the beets and also the little "rat tail" like things. Peel carrots and beets with veggie peeler. Sometimes I don't peel the carrots, but I would always peel your beets. Then slice your beets as thin as you can so they will crisp up like a potato chip. (Mine are too thick in this picture) Chop carrots into 2 inch pieces. Place veggies in a gallon size Ziploc bag with olive oil, rosemary and generously salt and pepper. Shake it up until veggies are coated and pour onto a cookie sheet. Bake in oven 20 minutes, then flip and bake 20 more. When veggies have a crisp outer shell and are soft on the inside they are done. About 5 minutes before removing beets from the oven, top with cheese, and allow the cheese to heat and melt slightly. Serve warm or cold.