ROASTED BEETS AND CARROTS

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Make and share this Roasted Beets and Carrots recipe from Food.com.

Provided by InnerHarmonyNutriti

Categories     Low Protein

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 7

4 -6 beets, greens trimmed and stems left on
6 medium carrots, peeled and cut in half lengthwise, then quartered
2 teaspoons olive oil
2 tablespoons butter, melted
1/4 cup orange juice
salt and pepper
2 tablespoons fresh dill, chopped

Steps:

  • Preheat oven to 400ยบ 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.

Nutrition Facts : Calories 91.6, Fat 5.6, SaturatedFat 2.7, Cholesterol 10.2, Sodium 95.3, Carbohydrate 10.2, Fiber 2.4, Sugar 6.3, Protein 1.2

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