#1,659: Roasted beets and carrots

YUM!  I am not a beet fan, but I really did like this dish.  It has a very hearty, earthy taste with the beets, but it gets nice and balanced with the carrots and the butter/ghee.  It's not my favorite side dish I've ever eaten, but I definitely did like it.  

3 cups cubed peeled red beets (My beets were obviously yellow! LOL)

2 cups cubed peeled carrots

3 tablespoons butter or ghee

3 garlic cloves, mashed

½ teaspoon dried rosemary

Sea salt, to taste

Freshly ground black pepper, to taste

Preheat oven to 400 degrees Fahrenheit.

Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.)

Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary

.

Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.

Dump the beets into the baking dish with the carrots.  Roast for 55 minutes, stirring halfway through.