Roasted Beets and Carrots with Tarragon and Honey

A drop of honey, a snip of herb and a little zest of lemon and you have an absolutely delicious side for your summer garden dinner.

Ingredients

-1 lb small golden or red beets peeled. Slice the large ones in half and leave the smaller ones whole

-1 lb carrots peeled and large julienned

-½ tsp kosher salt

-½ tsp fresh-ground black pepper

-1 large clove garlic, crushed

-2 Tbl extra virgin olive oil

-Zest of 1 lemon

-2 Tbs honey

-4 Tbs fresh tarragon roughly chopped

Method

• Preheat it to 375

• In a large mixing bowl, season the sliced beets and carrots with salt and pepper then toss in the olive oil.

• Spread in a single layer on a roasting pan, then roast for 20-25 minutes, until tender throughout.

• Remove from the oven, toss in the lemon zest and honey and garlic then continue roasting another 5 minutes.

• Remove from the oven and gently add the fresh tarragon

  *Parsnip is another root veggie that works well with the beets.

  *Add a pinch of red pepper flakes for a bit of spice.