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Cast Iron Roasted Root Veggies





Cast Iron Roasted Root Veggies

Serves 4-6

1-2 beets

2-3 carrots, peeled, cut on 2 inch bias

½ yellow onion, cut into large dice

2 celery stalks, cut on 2 inch bias

2 Tablespoons olive oil or avocado oil

3 Tablespoons balsamic vinegar glaze

2 teaspoons Pro Seasoning All Purpose


Method of prep

Preheat oven to 350 F.  Wash and trim the beets and trim the tops completely off.  Wrap beets unpeeled in aluminum foil like a baseball.  Roast in the oven until you can slide a butterknife through easily (about 30 minutes).  Unwrap beets and allow to cool a few minutes.  Wrap a paper towel around one beet at a time and press gently.  The skin will peel off easily.  Next, slice beets into wedges and marinate in 1 Tablespoon of the balsamic glaze and a sprinkle of Pro Seasoning All Purpose while the other veggies are cooking. 

Place a 10 inch cast iron skillet over medium heat.  Add the oil and allow to heat.  Add the onions, carrots, Pro Seasoning All Purpose, and celery to the pan and saute over medium heat for 2 minutes.  Place the whole pan into the oven and roast for 20 minutes.  Remove the pan from the oven and add beets.  Evenly coat the veggies with the remaining balsamic glaze.  Serve. 

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