Roasted Beets And Carrots
This dish features tender roasted beets and carrots, seasoned with olive oil and fresh herbs. The vibrant colors and earthy flavors make it a perfect side dish for any meal.
This recipe is american style, dinner, scaled for 4 servings, with 15 min prep and 45 min cook.
Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 4
Quick cooking notes
- Core ingredients include fresh thyme, salt, carrots, black pepper.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 2 tbsp fresh thyme (chopped)
- 1 tsp salt (to taste)
- 4 medium carrots (peeled and cut into sticks)
- 1 tsp black pepper (freshly ground)
- 3 tbsp olive oil (divided)
- 4 medium beets (peeled and cut into wedges)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the beets and carrots with 2 tablespoons of olive oil, thyme, salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Remove from the oven and drizzle with the remaining olive oil before serving.
Nutrition (per serving)
- Calories: 150
- Protein: 3 g
- Fat: 7 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Sugar: 9 g
- Sodium: 300 mg
Nutrition values are estimates based on stored ingredient totals and serving size.