Roasted Beets and Carrots

As promised, the following is NOT a pizza.

This year for Turkey Day it was just me and my folks. We made Adam Smith proud with our division of labor. Mom handled the stuffing and the gravy; Dad the bird; I handled the veg and dessert. One of the things I like about our family is that we are open to trying new things–we do not always have to have the exact same sides or desserts every year (hell, last year we even did duck instead of turkey).

Below is what I chose to make for veg. The great thing about this recipe is that it’s just a solid, “generic fall” recipe; that is, it’s not like “turkey” or “cranberry sauce” or even “mashed sweet potatoes” in automatic association with Thanksgiving. The recipe is very simple, it’s (naturally) great to serve to vegetarians and meat-eaters alike, and it’s very filling. Enjoy!

ROASTED BEETS AND CARROTS

INGREDIENTS:

  • Olive oil
  • Golden beets
  • Carrots
  • Honey
  • Walnuts
  • Goat cheese

INSTRUCTIONS:

  1. Wash the beets and carrots. Chop into rough bite-sized pieces. Coat with olive oil and roast in a 400*F oven for at least 30 minutes.
    IMGP4724
  2. When the veggies are cooked and have cooled, toss them in a bowl with walnuts.
    IMGP4730
  3. Mix together honey and olive oil, and stir. Just before serving, add the goat cheese.
    IMGP4733
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