Oven-Roasted Beets and Carrots with Fresh Mint

Preparation info
  • Serves


    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

This recipe, too, is rooted in the Mediterranean. You can roast the vegetables while the meat is cooking. Doneness of the vegetables, not the temperature of the oven, is what’s important here.


  • 4 large carrots
  • 4 medium beets
  • Olive oil
  • Salt and freshly ground black pepper


Scrub the carrots and beets well and place them in a roasting pan. Drizzle a little oil over the vegetables and season them with salt and pepper. Toss well, then place in a warm to moderate oven. Roast until the vegetables just barely give to the touch, or until they are cooked al dente; the beets will probably take longer than the carrots. If you are cooking the vegetables at 250°F with