Don't Mind Our Mess: Garlic Butter Roasted Carrots and Beets

Good morning everyone! Time for another healthy recipe, this time roasted carrots and beets... yum!

This past weekend we went to Costco with all the intentions of making some delicious salads this week. We grabbed a giant thing of spring mix, and then a variety of salad toppings to make our salads interesting. Because is there anything worse than a boring homemade salad? One of the things we grabbed were these pre-cooked beets:

Which was all great until we realized, oh shoot... now we have a Costco amount of beets and there's no way we can go through that many on our salads! Luckily Lily Grace loves beets (this child... she won't eat chicken nuggets but will eat beets like they're candy. I do not understand her to save my life). So I decided I needed to figure out a way to cook some beets for dinner one night and thus, this recipe was born!

Here's what you'll need:

3 cups peeled and cubed carrots

1.5 cups pre-cooked beets

3 tablespoons butter

5 cloves garlic, chopped and divided

3 teaspoons dried oregano

salt and pepper to taste

1. Preheat oven to 400 degrees. On a baking sheet, make two little pockets out of aluminum foil in order to cook the carrots and beets separately (see picture below with carrots and beets inside the little pockets). This keeps the beet juice from getting all over the carrots. You could also cook them in two separate dishes and combine at the end.

2. Add your 3 cups carrots to a large mixing bowl. In the microwave, melt 2 tablespoons of butter. Add 3 cloves of garlic and 2 teaspoons of oregano to melted butter and stir to combine. Add to the carrots in the mixing bowl and mix. Pour into one aluminum foil pocket.

3. Add cubed beets to your (now empty) mixing bowl. In the microwave, melt last tablespoon of butter. Add remaining garlic and oregano and stir to combine. Add to your beets in the mixing bowl. Pour into the other aluminum foil packet.

It should look like this: