Saturday, January 10, 2009

LEMON ROASTED BEETS, CARROTS & CAPER

  • scrubed beets
  • carrots cut into chunks
  • 1/2 cup coarsely chopped Italian parsley
  • 1/3 cup lemon juice
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons capers (rinse if packed in salt)
Preheat the oven to 400°F. Place all the ingredients in a large bowl and mix well. Transfer to a large covered baking dish. 2. Bake for 1 hour, or until the beets and carrots are tender. Adjust the seasonings, if desired. Serve immediately.

No comments:

Post a Comment