Roasted Beets and Carrots Recipe with Sage

Roasted Beets and Carrots Recipe with Sage

Par-boiling the beets before roasting helps us to peel them. After some time in boiling water, the peels practically fall away from the beets. You can skip par-boiling and use well scrubbed and rinsed vegetables instead.

We’re happy to eat these roasted beets and carrots directly from the roasting pan, but they make a great side dish or are perfect served on top of an arugula salad with creamy goat cheese.

Makes 2 to 3 servings

You Will Need

Directions

Adam and Joanne's Tips

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AUTHOR:
The full recipe post can be found on Inspired Taste here: http://www.inspiredtaste.net/4686/roasted-yellow-beets-and-carrots-with-sage/