Roasted Carrots and Beets with Thyme

I haven’t really talked about it here because I didn’t want to jinx it, but I’ve been very nervously waiting for the past two months to hear back from NYU’s master’s program in Nutrition and Dietetics.

Well, I got some big news last week. I’M IN!!! (I’m a little excited, if you can’t tell.)

I got the e-mail on Wednesday night while Matt and I were waiting at Penn Station for our train to Boston for Thanksgiving. I had been obsessively checking my e-mail that week, and then an e-mail showed up that just said “NYU Steinhardt Decision On Your Application.” That didn’t sound promising…at all. After a couple of minutes of freaking out, Matt convinced me I needed to open it. When I saw the “Congratulations!” I started hysterically crying. I’m pretty sure everyone else around me thought something was seriously wrong.

I can’t believe I’m officially on my way to becoming a Registered Dietitian. I feel like it was not too long ago that I quit my job and signed up for a chemistry class, hoping for the best. I feel so lucky that it actually worked out and I get to start already in January.

Needless to say, I had a lot to give thanks for on Thanksgiving. We had an incredible time with family friends at the Cape celebrating not only Thanksgiving, but also my mom’s birthday that fell on Thanksgiving this year. (Happy birthday, mom!)

When everyone found out that I got into the nutrition program, the joke was that now I’m going to force health food on everyone on Thanksgiving. Don’t worry, trying to make Thanksgiving healthy is definitely not my style!

I did, however, try to eat a little healthier when I got home after a weekend of celebration. I didn’t really have time to make a grocery plan for the week. Instead, I sort of just bought a bunch of vegetables and thought I’d work something out.

Roasted Carrots and Beets with Thyme

I ended up roasting a big batch of these carrots and beets to have for the week. I got the idea actually from a sandwich shop in Brooklyn several weeks ago. I ordered a sandwich with a side of roasted vegetables, and it was a mixture of carrots, beets, and various herbs. I immediately wanted to recreate it at home (for much less money!)

The roasted carrots and beets were good with lunch, with dinner, and even just for snacking. Honestly, they get so sweet and caramelized through roasting that they could probably even count as dessert.

Roasted Carrots and Beets with Thyme

Roasted Carrots and Beets with Thyme

This is more of a method than an exact recipe. Feel free to use whatever amount and proportion of beets and carrots you want.

Ingredients

  • Beets, peeled and cut into 1/2 inch cubes
  • Carrots, peeled and cut into 1/2 inch slices (on the diagonal)
  • Olive oil, to coat
  • Kosher salt
  • Fresh thyme (to taste), chopped

Instructions

  • Preheat the oven to 400 degrees.
  • Place the beets and carrots on a single layer on two separate sheet trays. Drizzle with enough olive oil to coat all of the vegetables. Sprinkle generously with salt and a sprinkle of fresh thyme. Place in the oven.
  • Check the vegetables for doneness often. The exact amount of time will vary depending on your oven and the size of your cuts, but the carrots will cook faster than the beets. My carrots took around 30 minutes and the beets took around 60. They will be lightly caramelized and tender when finished.
  • Eat hot out of the oven or at room temperature.

Notes

I highly recommend using latex gloves for peeling the beets to avoid red-stained hands

http://www.culinarycolleen.com/roasted-carrots-and-beets-thyme-big-news/

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