Roasted Beets, Leeks, and Carrots

2-3 large leeks, leafy ends removed, cut on the bias into 1-2 inch pieces

6-8 small beets, pealed, cut into quarters

6-8 small to medium sized carrots, halved or quartered lenghtwise

2 tbsp olive oil

juice of 1/2 lemon

several sprigs fresh thyme

salt and fresh ground black pepper to taste

This wonderful combination of roasted vegetables is an excellent side dish to almost any dinner; or, try serving them cold with a green salad for a light lunch. Simply toss the vegetables lightly in olive oil and roast at 350 degrees for about 1 to 1 1/2 hours, turning them every 30 minutes or so, until the beets and carrots are tender. Remove from the oven and season with the lemon juice, thyme, salt, and pepper.

| February 14th, 2013 | Posted in Recipes, Roots |

Leave a Reply