Honey Roasted Roots
24
Aug
Aug
You can cut the vegetables before Yom Tov and store in an airtight container then roast on Yom Tov. Alternately you can prepare this dish entirely and reheat for a few minutes before serving.
1 lb Beets, peeled
1 lb Sweet Potato, peeled
3 Large Carrots, peeled
2 tbsp Olive Oil
1 tsp Salt, or to taste
¼ cup Honey
1 tbsp Apple Cider Vinegar
1
Preheat oven to 400 degrees F. Cut the beets, sweet potatoes and carrots each into slices that are about 1/4 inch thick.
2
Put vegetables in a bowl and add remaining ingredients and toss to coat.
3
Put the vegetables in a single layer on two baking sheets and bake for 20 Minutes.
4
Remove from oven and flip vegetables. Put back in the oven and bake an additional 10 to 15 Minutes until caramelized.
Ingredients
1 lb Beets, peeled
1 lb Sweet Potato, peeled
3 Large Carrots, peeled
2 tbsp Olive Oil
1 tsp Salt, or to taste
¼ cup Honey
1 tbsp Apple Cider Vinegar