Roasted beets and carrots

A fresh side from Tanesha Milucky

NOTES

This is a great side dish. This recipe works well for a smaller group, because you don't want to over crowd the veggies. Its important that they have space in the dutch oven to crisp up. 

PREP time | cook time

15 minutes | 1 hour

Yield

4 servings

INGREDIENTS

• 2 tables spoons butter

• 1 tablespoon Honey 

• 1 teaspoon rosemary 

• ground black pepper to taste(around 1 teaspoon) 

• 1 teaspoon chili powder 

• pinch of cayenne pepper(do more or less depending on how spicy you like it, but don't go overboard)

• 3 beets 

• 3 carrots 

• 1/4 cup olive oil 

• Salt to taste (around 2-3 teaspoons, depends on how you like it)

METHOD

For the sauce

Combine butter, honey, rosemary, black pepper, chili powder and cayenne pepper in a small sauce pan and heat up. You only need to do this long enough to release the flavour of the rosemary. 

For the veggies

Cut veggies into 1" wedges 

Toss with olive oil and 1 teaspoon salt. Place in a preheated dutch oven, and cover with lid. Line the lid with coals. 

Let cook for about an hour, stir once or twice in that time. 

Drizzle sauce over roasted veggies and enjoy!