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Roasted Beets and Oranges with Herb Butter
medium beets (about 1 lb), peeled, cut into 1-inch pieces
small orange, halved, thinly sliced
tablespoons olive oil
teaspoon freshly ground pepper
tablespoon chopped fresh Italian (flat-leaf) parsley
tablespoon chopped fresh rosemary leaves
tablespoons orange juice
Heat oven to 400°F. Cut 18x12-inch sheet of heavy-duty foil; spray foil with cooking spray. In large bowl, toss beets, orange slices, oil, salt and pepper. Spoon mixture in center of foil. Bring up 2 sides of foil over mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Place packet on cookie sheet.
Roast 45 minutes. Carefully unfold foil with tongs; roast 10 minutes longer or until beets are tender and browned.
In 12-inch skillet, melt butter over medium-high heat. Stir in parsley, rosemary and orange juice with whisk; cook 1 to 2 minutes or until slightly thickened. Remove beets and oranges from foil and add to skillet; cook and stir until coated with butter mixture.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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