Small beets and carrots have tender skins that don’t require peeling. Just be sure to scrub the skins well before roasting.
Position a rack in the center of the oven, and heat the oven to 400°F. Rinse the beets until the water runs clear to prevent them from discoloring the carrots, and then put in a large bowl with the carrots. In a small bowl, combine the oil, sugar, allspice, 1 tsp. salt, and 1/2 tsp. pepper. Add to the vegetables, and toss until the vegetables are coated. Arrange in a single layer on a large rimmed baking sheet, and cook, stirring halfway through, until tender, 20 to 25 minutes. Transfer to a serving bowl, top with the parsley, and serve.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?