Roasted Beets And Carrots From Cooks Illustrated Recipes

Steps:

• Peel beets and carrots. Chop beets into 1/2 slices, then quarter each slice. Slice carrots into 1/2 slice diagonally. While slicing, place baking sheet in oven and heat to 500°F.
• Place beets and carrots into large bowl. Add 2 tbsp olive oil and salt. Stir until well combined.
• Working quickly, remove pan from preheated oven, add vegetables to pan and return to oven. Bake for 20-25 minutes.
• Do not wash bowl. While vegetables are cooking, add remaining tablespoon of oil, vinegar, and honey to bowl. Stir until well mixed.
• When vegetables are done, remove from oven and carefully transfer to bowl. Stir until well combine. Let rest and cool for 30 minutes.
• If using, wash and chop beet greens while beets and carrots are cooling. Add chopped greens and stir immediately before serving.

Steps:

• Preheat the oven to 425 degrees F.
• Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls.
• Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole
• Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper.
• You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden
• While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling
• Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper
• When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops.
• As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle.
• Remove the chops to a warmed plate.
• Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops.
• Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.

Steps:

• Preheat oven to 425°F
• Wrap each beet tightly in foil. Bake 1 hour 15 minute
• Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)
• Remove beets from oven; cool. Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 minute
• Unwrap beets; remove and discard skins and stems. Cut each beet into eight wedges. Add to carrots along with the combined dressing and ginger; toss to coat. Bake an additional 15 minute or until vegetables are tender.

Steps:

• Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
• Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
• Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
• While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
• Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

Steps:

• Heat oven to 400°F. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
• Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
• In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
• Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots. Drizzle vegetables with honey-balsamic glaze, then top with basil.

Steps:

• Preheat oven to 400º F.
• Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.
• Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender. Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Steps:

• Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
• Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
• Peel beets, slice into cubes approximately 1-2 inches square.
• Spray baking pan with nonstick spray.
• Mix carrots one more time, then empty gently into half of baking pan.
• Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
• Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
• Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
• Serve immediately.