Roasted Beets and Carrots
Roasted beets and carrots, a delicious way to get naturally caramelized and fantastic roasted root veggies.
Servings: 4
Calories: 95kcal
Ingredients
- 1 bunch Carrots peeled and sliced into 1-inch pieces
- 3-4 medium-sized beets peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh herbs such as parsley, thyme, or rosemary for added flavor
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine the carrots, beets, olive oil, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Spread the vegetables out in a single layer on the prepared baking sheet. Be sure to leave plenty of room between them so they do not steam, but rather roast on the pan.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and starting to caramelize, stirring halfway through, and rotating the roasting pan for even cooking.
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh herbs and enjoy!
Notes
- Even Sizes: Cut the vegetables into similar-sized pieces to ensure even cooking.
- Preheat the Oven: For the best results be sure to use a hot oven.
- Give Space to the Veggies: Spread the vegetables out in a single layer with plenty of room around each one to promote caramelization. This allows them to roast rather than steam.
- Add extras: I like to garnish with fresh herbs, but for added flavor, consider adding spices such as cumin, paprika, or cinnamon to the vegetables before roasting. I personally love the natural flavors with a little kosher salt and pepper.
Nutrition
Calories: 95kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 59mg | Potassium: 249mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2568IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg