Roasted Jewel Veggies

I like doing my grocery shopping on Friday evening, on the way home from work.  My local Fairway Market is only about a mile away and is empty at that time so I have time to browse and pick up some fun stuff.  Last time I was there I noticed they had some really pretty maroon carrots. Next to those were golden beets.  Aren’t they gorgeous? I’d never had maroon carrots or golden beets either at home or out. I was curious how they tasted and really-they’re gorgeous!! They are delicious and pretty and just a nice change all around. I started wondering what a carrot soup made with the maroons would look like-or carrot cake. Might be fun.

I couldn’t name this post just ‘roasted veggies’. They’re too colorful for that.


So I brought them home and peeled them and cut them up and put them on a cookie sheet with foil to roast.  Watch out-the maroon carrots’ juice stains. Wear an apron.

jewels3   jewels4

What came out of the oven was a veritable stained glass window of veggies. So pretty and DELICIOUS!!

Roasted Jewel Veggies


  • 1 bunch golden beets, peeled and cut into 1/4 inch rounds then halved
  • 1 bunch maroon carrots, peeled and cut into 1/4 inch rounds
  • 1 bunch regular carrots, peeled and cut into 1/4 inch rounds
  • extra virgin olive oil
  • fleur de sel
  • freshly ground white pepper


  1. Pre-heat oven to 400.
  2. Line a cookie sheet with foil.
  3. Lay the veggies on the foil, drizzle with olive, sprinkle with salt and pepper to taste and roast for about 15 minutes.

I had to include this photo because it’s just really pretty. Look at that carrot streaked with orange-just gorgeous.



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