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Roasted Carrots, Beets, and Shallots

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Roasted Carrots, Beets, and Shallots

Phase 3 | Serves 12 | Prep time: 20 minutes | Total time: 40 minutes

 Ingredients

  • 1 1/2 pounds medium carrots (about 8), scrubbed (peeled if desired)
  • 1 1/2 pounds medium beets (about 6), scrubbed
  • 8 shallots, peeled (halved if large)
  • 1/4 cup extra-virgin olive oil
  • Coarse sea salt
  • Freshly ground black pepper
  • Olive Relish, for serving

 Directions

  1. Preheat the oven to 450 degrees.
  2. Toss the carrots, beets, and shallots with the olive oil, and season with salt and pepper.
  3. Spread the mixture on two baking sheets.
  4. Roast, turning and rotating the sheets once until the vegetables are golden brown and tender about 30 minutes.
  5. Serve with olive relish.

Olive Relish

 Ingredients

  1. 20 green olives, preferably Cerignola, pitted and coarsely chopped (1 cup)
  2. 1 cup coarsely chopped fresh flat-leaf parsley
  3. 1/2 cup extra-virgin olive oil
  4. 2 tablespoons chopped fresh mint
  5. 2 tablespoons white-wine vinegar
  6. Coarse sea salt
  7. Freshly ground black pepper

 Directions

  1. Mix together olives, parsley, oil, mint, and vinegar.
  2. Season with salt and pepper.