Roasted Fall Vegetables

Name: Roasted Fall Vegetables
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 8 baby candy cane beets; 8 baby yellow beets; 10 smalls carrots with greenery; 1 teaspoon kosher salt, divided; 3 Tbsps olive oil, divided; 1 teaspoons pepper, divided

Roasted Fall Vegetables is a gluten free, primal, and whole 30 side dish. One serving contains 113 calories, 2g of protein, and 6g of fat. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of pepper, baby candy cane beets, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Cut tops from yellow and candy cane beets, leaving 1/2-inch stems. Peel beets, and cut in half.

Ingredients you will need

Candy Cane

Beet

Cut tops from carrots, leaving 1/2 inch of greenery on each.

Ingredients you will need

Carrot

Toss yellow beets and carrots with 2 Tbsp. olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined 15- x 10-inch jelly-roll pan.

Ingredients you will need

Olive Oil