…beets and carrots.
I think simply roasting a vegetable is a great idea I sometimes ignore. BUT…all those beets! I’ve been meaning to mention that I have been roasting 5-6 beets and then just keeping them in the fridge. They are great for chopping up and adding to salads. We also have A LOT of carrots, but that seems like more fun than lots of beets. This recipe for simply roasted carrots was yummy and gobbled up by my 6 year old.
Tuesday Menu – Adobo Tuna, Carrot Rice, Simply Roasted Carrots
Farm Share Produce – Carrots
Simply Roasted Carrots
A part of this recipe http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Nut-Crusted-Tilapia-with-Spinach-and-Roasted-Carrots
4 Carrots, peeled and sliced on a diagonal
1 T olive oil
Salt and Pepper
Preheat the oven to 375°. On a baking sheet, toss the carrots with olive oil and season with salt
and pepper. Roast until tender, 25 to 30 minutes.
Carrot Rice
http://purplecook.blogspot.com/2010/11/carrot-rice-and-baked-sweet-potato.html
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