Oven Roasted Beets And Carrots With Coriander

I found this recipe on A Brown Table A really wonderful blog for unique and tasty things.

These are the BEST beets I have ever made!

oven roasted beets and carrots with coriander

yields: 2-4 servings

ingredients

6 medium sized beets 

3 large carrots

1 garlic bulb

1/2 teaspoon coriander seeds, coarsely ground

1/2 teaspoon black pepper, coarsely ground

1 teaspoon kosher sea salt 

1 tablespoon olive oil

a few sprigs of thyme (I used lemon thyme to garnish)

1. Place a wire rack in the center of the oven and preheat to 350F. 

2.  Leave about an inch of the stems on the beets. Wash and wipe the beets dry. Peel the outer skin and discard. Cut the beets across the length into 8 sections. Place the beets in a large mixing bowl.

3. Peel the carrots, cut them in half and then slice them into 1/2 inch thick strips. Add the carrots to the beets in the bowl. Slice the garlic bulb in half and add both halves to the bowl. Add the coriander, black pepper, sea salt and olive oil. Toss gently to coat the vegetables evenly. Spread the mixture out evenly onto a baking sheet. Place the baking sheet in the oven and cook for about 30-40 minutes or until the vegetables are tender but the edges slightly crispy. The beets and carrots will get slightly blistered and the stems of the beets will be browned and crispy. 

4. Transfer to a serving dish and garnish with a few sprigs of fresh thyme. Serve immediately. 

Note: On sitting the vegetables can get slightly soft, I prefer to serve them fresh out of the oven because they have a wonderful combination of crispiness mixed in with the soft tender flesh. However, you can reheat these in the oven for about 5-10 minutes at 350F if they get a little soft.