Servings:
Makes enough to serve 4 as a nice side dish. Servings
Ingredients
- 1 pound kosher salt
- 2 tablespoon pink peppercorns
- 2 tablespoon black peppercorns
- 2 tablespoon branches fresh rosemary
- 2 tablespoon branches fresh thyme
- 1 bunch small carrots, trimmed
- 1 bunch small beets, trimmed
Preparation
Baking Directions:
Preheat the oven to 350 degrees.
In a large roasting pan, combine the kosher salt, lemon zest, pink and black peppercorns, rosemary and thyme and mix thoroughly.
Add the carrots and beets and cover completely with the salt.
Bake until the veggies are cooked through and tender, 20–30 minutes depending on the size of the vegetables.
Once thoroughly cooked, remove from the oven and scrape off the skin using a dish towel or the back of a paring knife.
