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

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

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

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