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Roasted Carrots, Beets, and Shallots
This side dish is a favorite in my family and it's so delicious and healthy! Carrots are high in Biotin, a vitamin that helps metabolize fat and protein. Meanwhile, beets are high in folate, a micro nutrient that helps convert carbs into energy. Talk about a superstar sidedish!
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
- Preheat the oven to 450 degrees.
- Toss the carrots, beets, and shallots with the olive oil, and season with salt and pepper.
- Spread the mixture on two baking sheets.
- Roast, turning and rotating the sheets once until the vegetables are golden brown and tender about 30 minutes.
- Serve with olive relish.
Olive Relish
Ingredients
20 green olives, preferably Cerignola, pitted and coarsely chopped (1 cup)
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons white-wine vinegar
Coarse sea salt
Freshly ground black pepper
Directions
- Mix together olives, parsley, oil, mint, and vinegar.
- Season with salt and pepper.
This side dish is a favorite in my family and it's so delicious and healthy! Carrots are high in Biotin, a vitamin that helps metabolize fat and protein. Meanwhile, beets are high in folate, a micro nutrient that helps convert carbs into energy. Talk about a superstar sidedish!
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
- Preheat the oven to 450 degrees.
- Toss the carrots, beets, and shallots with the olive oil, and season with salt and pepper.
- Spread the mixture on two baking sheets.
- Roast, turning and rotating the sheets once until the vegetables are golden brown and tender about 30 minutes.
- Serve with olive relish.
Olive Relish
Ingredients
20 green olives, preferably Cerignola, pitted and coarsely chopped (1 cup)1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons white-wine vinegar
Coarse sea salt
Freshly ground black pepper
Directions
- Mix together olives, parsley, oil, mint, and vinegar.
- Season with salt and pepper.