Bright Roasted Veggies

INGREDIENTS

6 beets
6 carrots, peeled and cut in half lengthwise, then quartered
2 tsp extra virgin olive oil
2 Tbsp melted butter
1/4 cup orange juice
Sea salt and ground pepper, to taste
2 Tbsp fresh dill, chopped
   
DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.

Place the beets in a small ovenproof pan with a little water; cover with a lid or foil. Roast for 50 to 60 minutes, depending on the size of the beets.

After about 40 minutes, toss the carrots with the olive oil. Put them in a separate baking pan and roast for 15 to 25 minutes.

When the beets are tender when poked with a fork, remove them from the oven. Cool just enough so you can handle them safely, then cut off the stem ends and slip off the skins. Cut in to bite-sized pieces.

Toss the beets and carrots with the melted butter and the orange juice; add salt and pepper and sprinkle with chopped dill.