Monday, March 18, 2019

Roasted Carrot, Beet, Apple Side Dish

Finally, another stab at my promise to make more vegetables this year. I know that carrots and beets are good friends when eaten raw. They make a wonderful raw salad. But could I roast them without having everything turn into red mush? Yes!

I started by trying to keep them separate. It wasn't as difficult as I expected. Vegetables roast better when they are in a single layer. I spread them out and it still worked. You'll notice that some of the carrots picked up beet juice on their undersides, but frankly, I think that little boost of color is great! The key here is to use a roasting pan that is sufficiently large. Be sure to peel the carrots well. Remaining bits of the outer peel will likely turn dark when roasted.

We ate them hot with our dinner one night. And I tried the leftovers mixed together and cold the next day. I think I even like them better cold.

I made a little olive oil, honey, and lemon mixture for them, but you could use anything you like. Even a favorite savory vinaigrette would probably work.

Roasted Carrots, Beets & Apples

1 large apple
4-5 medium carrots
2 small beets
2-3 tablespoons olive oil

4 tablespoons olive oil
1 tablespoon fresh lemon juice
1-2 teaspoons honey
1/4 teaspoon dried (or fresh) parsley
1/4 teaspoon sage

Preheat the oven to 400.

Peel and core the apple. Slice, and cut the slices into chunks. Arrange on one end of a roasting pan. Peel and slice the carrots. Arrange on the other end of the roasting pan. Peel the beets, and cut each one into quarters. Slice the quarters and arrange in the center of the roasting pan. Drizzle the 2-3 tablespoons olive oil over everything. Use your hands to toss the veggies to coat them. So you won't spread the red beet color, toss the apples first, then the carrots, then the beets. Scatter them so that everything is in a single layer.

Roast for 25 minutes or until the beet slices can be easily pieced by a fork.

Meanwhile, whisk together the olive oil, lemon juice, honey, parsley, and sage. Set aside. When the vegetables are finished cooking, arrange them on a platter. Whisk the sauce and drizzle over the vegetables and apples.

If you prefer to mix everything in a bowl, pour the sauce over them and toss gently to coat.

Keep them separated in the roasting pan.

Toss with plain olive oil and spread into a singe layer.
While they roast, mix the oil and lemon juice.

After roasting!

Coming April 30th


  1. I have been roasting a fair amount of vegetables too. It is so wonderfully easy and this way of cooking brings out the sweetness in carrots and beets. And making enough for leftovers and having warm or cold on another day is great!

  2. Very pretty sweet goodies.