A colorful side dish makes all the difference when serving seasonal dishes to family and friends. Serve this colorful herb-infused roasted root dish to accompany any classic fish-focused main course. This recipe also has hints of garlic and citrus, making it slightly addictive.
Recipe Ingredients
2 large red beets (or 3 medium), peeled and sliced into 1-inch cubes
1 red onion, peeled and cut into quarters
8 cloves garlic, peeled
1 carrot cut into 2-inch pieces
¼ cup olive oil
2 rosemary sprigs 3 – 4 inches long
2 key limes thinly sliced
1 tsp sea salt
1 tsp thyme leaf
½ tsp ground black pepper
Tools and Utensils
1 large mixing bowl
aluminum foil
1 baking pan
1 tongs
1 mixing spoon
1 cutting board
measuring spoons and cups
1 sharp paring knife
1 vegetable peeling knife
Instructions
1
Preheat oven to 400 degrees.
2
Mix all ingredients together in large bowl.
3
Spread evenly on a sheet of aluminum foil large enough to hold vegetables and fold leaving a small opening on top.
4
Place on baking pan and cook in oven for 20 minutes.
5
Stir contents and leave foil open. Place back in oven and Cook for another 20 minutes or until vegetables are soft.
6
Remove vegetables from oven and from foil. Remove rosemary sprigs and serve immediately.
Ingredients
Recipe Ingredients
2 large red beets (or 3 medium), peeled and sliced into 1-inch cubes
1 red onion, peeled and cut into quarters
8 cloves garlic, peeled
1 carrot cut into 2-inch pieces
¼ cup olive oil
2 rosemary sprigs 3 – 4 inches long
2 key limes thinly sliced
1 tsp sea salt
1 tsp thyme leaf
½ tsp ground black pepper
Tools and Utensils
1 large mixing bowl
aluminum foil
1 baking pan
1 tongs
1 mixing spoon
1 cutting board
measuring spoons and cups
1 sharp paring knife
1 vegetable peeling knife