Roasted Carrots And Beets With Pecan Pesto Recipes

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ROASTED CARROTS WITH PESTO



Roasted Carrots with Pesto image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.

ROASTED BEETS AND CARROTS



Roasted Beets and Carrots image

Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!

Provided by Susiecat too

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 -3 medium beets
4 -5 carrots
1/2 cup olive oil, divided
1/2 cup balsamic vinegar, divided
2 teaspoons kosher salt, divided
2 tablespoons turbinado sugar, divided (sugar in the raw)

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.

ROASTED BEETS AND CARROTS



Roasted Beets and Carrots image

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 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.

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

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE



Roasted Beets and Carrots with Honey-Balsamic Glaze image

Beets and carrots roasted in the oven, then simmered in an easy glaze and served.

Provided by Jen

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 1h55m

Yield 4

Number Of Ingredients 5

8 carrots, or more to taste, cut into 1-inch chunks
1 tablespoon olive oil
4 medium beets, trimmed and scrubbed
2 tablespoons honey, or more to taste
3 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g

ROASTED BEETS AND CARROTS



Roasted Beets and Carrots image

An easy Roasted Beets and Carrots recipe.

Categories     Vegetable     Side     Roast     Christmas     Thanksgiving     Vegetarian     High Fiber     Root Vegetable     Beet     Carrot     Fall     Winter     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

6 medium beets (2 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
2 1/2 lb carrots, cut diagonally into 3/4-inch-thick slices
2 tablespoons olive oil

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.

ROASTED PESTO BEETS



Roasted Pesto Beets image

Red beets are boiled until just tender, then sliced and smothered in pesto before being roasted in the oven.

Provided by Tami Jones

Categories     Side Dish     Vegetables

Time 55m

Yield 4

Number Of Ingredients 3

4 beets, trimmed, leaving 1 inch of stems attached
6 tablespoons basil pesto
salt and pepper to taste

Steps:

  • Place the beets in a large saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the beets are just tender, about 30 minutes. Drain, and allow the beets to cool until you are able to handle them. Peel and cut into 1/2 inch thick slices, then toss with the pesto in a bowl.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Spread the beets out onto the prepared baking sheet. Bake in the preheated oven until the beets are hot and have turned slightly brown around the edges, 10 to 15 minutes.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 9.4 g, Cholesterol 7.5 mg, Fat 10.8 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 242.5 mg, Sugar 5.5 g

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