Roasted Root Vegetables - Carrots & Beets

RECIPES | NOVEMBER 2017

artSAVOR 50

Roasted Root Vegetables

While carrots are crunchy, they tend to be blend and don’t absorb flavor even when they are fully cooked. Not a big fan of carrots myself as side, I often see guests leaving them on their plate at dinner events or restaurants. Creating this recipe was a testimonial to being creative in your kitchen studio. Combining carrots, beets and cranberries, adding my artSavor 50 to vinegars, citric acid, and fresh herbs created a magic of flavors that nobody wanted to leave them on their plate. Great for a holiday side dish.
artSAVOR Ingredients

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Black Pepper, Onion, Paprika, Chili, Turmeric, Thyme, Oregano, Marjoram, Lime, Rosemary, Sea Salt, Herbs & Spices

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Serves 8

RECIPE INGREDIENTS

4 Red Beets
3 Yellow Beets
Dash Salt, For cooking beets
2 lbs Carrots, multicolor, peeled
Dash Salt, For cooking carrots
2T Olive Oil
2T Shallots, Chopped finely
1t artSAVOR 50, already mixed with olive oil¹
5T Balsamic Vinegar
4T Red Wine Vinegar
2T Water
3T Brown Sugar
1 Orange, zested and Juiced
1T Fresh Thyme, chopped
2t Fresh Rosemary, chopped
½ C Dried Cranberries
Sea Salt and Pepper, Freshly Ground

KITCHEN ESSENTIALS

13” Cast Iron Skillet

DIRECTIONS

Preheat oven to 400˚F
Heat water in a pot with salt and bring to boil
Add beets and cook for 15 minutes or until tender
Be careful to not over cook
In another pot with salt and bring to boil
Add carrots and cook for 15 minutes or until tender
Be careful to not over cook
Place beets and carrots in separate plates
Peel beets and cut in 4 pieces
Cut carrots in half lengthwise
Heat skillet over medium heat with 2T olive oil
Add shallots, sauté very lightly?
Add artSavor 50 and cook for 30 more seconds
Add balsamic and red wine vinegar, water, juice and sugar
Stir to thoroughly combine
Cook for 10 minutes to reduce
Add beets and carrots, leaving them separte
Add thyme, rosemary, cranberries, orange zest and salt and pepper to taste
Baste vegetables with pan sauce
Serve immediately

NOTES

¹Mix one entire pack of artSavor with ¾ cup olive oil in a mixing bowl, transfer to a lidded container or jar with screw top and keep excess in refrigerator for use.

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