A Recipe I Love

One of my go to recipes about every other week, especially in winter, is Roasted Beets, Carrots and Onions. I sometimes switch in turnips, parsnips, rutabagas or potatoes, but the beets are always there. They are one of my and the Tomato’s favorite veggies and they are especially good for your memory and general health. I only use organic items in this recipe in order to keep things as healthy and safe as possible. The recipe below makes a large amount, but it keeps well in the fridge for about 3-5 days. This enables us to have veggies planned a ready for about half of the week, which is invaluable at dinner time.

2 large organic beets

3 medium organic golden beets

6 organic carrots

1 large organic yellow onion

Organic olive oil

Salt and pepper

1. Preheat oven to 400 degrees F.
2. Peel and chop all of the root vegetables so that they are all bite size. Keeping them the same size allows them to cook evenly. 
3. Make one even layer in each pan. I use two glass Pyrex pans – one 9 x 13 and one 7 x 11.
4. Drizzle with olive oil so that the veggies can be tossed to be coated in olive oil.
5. Add salt and pepper to taste and toss again.
6. Place in oven for 45 minutes to 1 hour. At 45 minutes, check to see if the center veggies are soft to pierce with a fork. If so, then take out to cool down. If not, keep on roasting until center veggies are soft.