Roasted Beets with Rosemary

March 18, 2019

4 - 5 large beets or 7 - 9 small/medium beets, peeled

3 - 4 T. olive oil
3 t. fresh chopped garlic
2 t. kosher salt

2 t. pepper (or to taste)

1- 2 t. fresh chopped rosemary

 

Preheat oven to 400 F.
Cut beets into wedge or square shapes
Shake in a bag with olive oil, garlic, salt, pepper, and rosemary.

Spread beets in a Pyrex baking dish or on parchment paper on a large cookie sheet.

Bake for about 20 - 25 minutes, until caramelized, crispy, and browned.

Enjoy. Think of a rainstorm...and maybe a fairytale.

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