Roasted Beets And Carrots W/tart Grapefruit Glaze

This is a delicious way to dress up roasted vegetables with a huge hit of
zingy flavor, and without adding any fat.

Here’s the Idea: Roast carrots and beets until they are fork-tender. Serve
them hot, warm, or at room temperature, coated with a generous drizzle of
Tart Grapefruit Glaze.

Logistics:

The beets need to roast for about 1 hour, whereas the carrots only need
about half that much time, or less. You can give the beets a head start on
one tray, and then put the carrots into the oven on a second tray when the
beets are about half-done. Check with a fork periodically to see if the
vegetables are tender. This is an inexact science – you decide when they’re
ready. Make the glaze when the vegetables come out of the oven. It only
takes about 10 minutes.

ROASTED BEETS

Allow about 3 beets per serving, depending on the size. Preheat oven to
400?F.

Use small or medium-sized beets (1- to 2 inch-diameter). Trim the greens
but leave on the stems. Place the beets in a small pan with a splash of
water, and cover tightly with foil. Roast for 1 hour, or possibly longer.
They’re done when a fork slides in easily. Cool to room temperture, then
rub off the skins, and cut into bite-sized pieces, if desired.

NOTE: If you are roasting red and yellow beets at the same time, keep them
separate, so the yellow ones won’t get irreparably stained.

ROASTED CARROTS

Allow about 1 medium-sized carrot (or a handful of small ones) per person.
Preheat oven to 400?F. Brush a baking tray with olive oil.

Cut larger carrots into 2-inch lengths; leave small ones whole. Roll the
carrots around on an oiled baking tray until they are lightly coated, then
roast for 15 to 30 minutes (depending on the size and thickness of the
carrots), or until done to your liking. Serve at any temperature.

TART GRAPEFRUIT GLAZE

1.Whisk together grapefruit juice, vinegar, and maple syrup.

2.Place the cornstarch in a small saucepan, and dizzle in the liquid,
whisking until all the cornstarch is dissolved.

3.Place the pan over medium heat, and heat just to the boiling point,
whisking frequently. Turn the heat down, and cook, stirring often, until
thickened (3 to 5 minutes). Remove from heat.

4.Drizzle the hot glaze over hot, warm, or room-temperature roasted
vegetables.

Preparation time: 10 minutes Yield: 1 generous cup glaze (enough for 4 to 6
servings of roasted vegetables)