Although James didn't like beets, he bought some, and so it became my job to make something tasty with them. Since I had not made roasted beets before, and roasting tends to make vegetables taste better, I thought I would give it a try to see if it might change what James thought about beets. I'm happy to report that it worked quite well! After trying this dish, James decided that beets were not only "not too bad" after all, but actually quite tasty! The sweetness of the beets and carrots played quite well against the dill. The basis of this recipe is of course, the beets, but they are made more tasty by roasting and then accented with dill. I also threw in some carrots since they're a bit sweet and provide some additional color. After that, all you have to do is throw in a bit of garlic for some punch, and you've got one quick, easy, and tasty dish.
Roasted Beets and Carrots with Dill
by CJ HuangMaterials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 4 | beets, peeled and chunked | ||||
| 5 | carrots, peeled and chunked | ||||
| 4-5 cloves | garlic, minced | ||||
| dill | |||||
| olive oil |
Methods:
- Toss all materials together.
- Roast at 425-475F until tender.
- Garnish with additional dill, if desired.
No comments:
Post a Comment