Roasted Baby Carrots, Red Onions and Beets

1 bunch baby carrots, peeled (about 15)
1 red Onion cut in 1 inch pieces
5 medium beets, cleaned, and quartered
¼ cup olive oil
1 tablespoon kosher salt
Pepper to taste

Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.

Roast until the vegetables are tender and lightly caramelized about 30 minutes. Test each vegetable for doneness. Arrange decoratively on a platter.

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