Name: Roasted Roots
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
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; 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

AuthorThe FishmongerCategorySide DishDifficultyIntermediate

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.

Yields2 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

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

Preheat oven to 400 degrees.

Mix all ingredients together in large bowl.

Spread evenly on a sheet of aluminum foil large enough to hold vegetables and fold leaving a small opening on top.

Place on baking pan and cook in oven for 20 minutes.

Stir contents and leave foil open. Place back in oven and Cook for another 20 minutes or until vegetables are soft.

Remove vegetables from oven and from foil. Remove rosemary sprigs and serve immediately.

Ingredients