why make this recipe
Roasted Beets and Carrots is a delightful dish that brings together the earthy sweetness of beets and the vibrant crunch of carrots. This colorful combination not only pleases the eyes but also offers a nutritious boost. The natural sweetness of the vegetables becomes even more pronounced when roasted, providing a deliciously comforting side that pairs well with almost any main course. Whether you’re preparing a holiday feast or a simple weeknight dinner, this recipe is sure to impress.
how to make Roasted Beets and Carrots
Ingredients :
- 1 lb beets, peeled and cut into bite-sized pieces
- 1 lb carrots, peeled and cut into bite-sized pieces
- 1 tbsp avocado oil (or other cooking oil)
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 2 tsp honey (or maple syrup)
- 1 tbsp finely chopped parsley
Directions :
- Preheat your oven to 425°F and prepare a large baking sheet. Parchment paper is optional.
- Add the chopped beets and carrots to the baking sheet. It’s a good idea to keep them separated so that the beets don’t dye the carrots red.
- Drizzle the vegetables with avocado oil and season with sea salt, black pepper, garlic powder, and Italian seasoning. Toss everything to coat well.
- Roast the veggies in the oven for 20 minutes.
- While they’re roasting, whisk together the vinaigrette. In a small bowl, whisk extra virgin olive oil, balsamic vinegar, dijon mustard, and honey until well combined.
- After 20 minutes in the oven, drizzle the beets and carrots with the vinaigrette, toss to coat them, and roast for another 10 minutes.
- Serve the veggies sprinkled with finely chopped fresh parsley, and add some flaky sea salt and extra black pepper if desired. Enjoy!
how to serve Roasted Beets and Carrots
Roasted Beets and Carrots can be served warm or at room temperature. They make a great side dish for roasted meats, fish, or even a hearty grain bowl. You can also add them to salads for an extra pop of color and flavor.
how to store Roasted Beets and Carrots
Store any leftovers in an airtight container in the fridge for up to three days. When ready to eat, you can reheat them in the oven or microwave.
tips to make Roasted Beets and Carrots
- For even cooking, try to cut the beets and carrots into similar sizes.
- Experiment with different herbs and spices to customize the flavor.
- If you love a bit of crunch, roast them a little longer until they are crispy.
variation
You can add other vegetables like sweet potatoes, parsnips, or red onions to the mix for additional flavors and textures.
FAQs
Can I use frozen beets or carrots? Yes, you can use frozen vegetables, but the cooking time may be longer. Make sure to thaw and drain excess moisture before roasting.
Is this recipe vegan-friendly? Yes, this recipe is vegan as it does not contain any animal products.
Can I make this dish ahead of time? Absolutely! You can prepare and roast the vegetables ahead of time and reheat them just before serving.
Roasted Beets and Carrots
Ingredients
Method
- Preheat your oven to 425°F and prepare a large baking sheet. Parchment paper is optional.
- Add the chopped beets and carrots to the baking sheet, keeping them separated to avoid dyeing.
- Drizzle the vegetables with avocado oil and season with sea salt, black pepper, garlic powder, and Italian seasoning. Toss to coat well.
- Roast the veggies in the oven for 20 minutes.
- In a small bowl, whisk together the vinaigrette: extra virgin olive oil, balsamic vinegar, dijon mustard, and honey until well combined.
- After 20 minutes, drizzle the beets and carrots with the vinaigrette, toss to coat, and roast for another 10 minutes.
- Serve the veggies sprinkled with finely chopped fresh parsley, and optionally add flaky sea salt and extra black pepper.