Why make this recipe
Roasted Beets and Carrots is a delightful dish that brings out the natural sweetness of these root vegetables. This recipe is not only simple to prepare, but it also packs a nutritious punch. Both beets and carrots are rich in vitamins and minerals, making this dish a healthy choice for any meal. Roasting enhances their flavors, creating a comforting side that pairs well with various main courses. Whether you are looking for a colorful addition to your dinner plate or a new way to enjoy vegetables, this recipe is a great option.
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, keeping them separated to avoid dyeing the carrots red.
- Drizzle with avocado oil and season with sea salt, black pepper, garlic powder, and Italian seasoning. Toss to coat the vegetables well.
- Roast the vegetables in the oven for 20 minutes.
- While they are roasting, whisk together the vinaigrette. In a small bowl, combine the extra virgin olive oil, balsamic vinegar, dijon mustard, and honey until well mixed.
- After 20 minutes, drizzle the beets and carrots with the vinaigrette, toss gently, and roast for another 10 minutes.
- Serve the roasted vegetables sprinkled with finely chopped fresh parsley and 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 grilled meats, poultry, or fish. Additionally, you can serve them over a bed of greens for a vibrant salad. Adding some feta cheese or goat cheese can enhance the flavors even more.
How to store Roasted Beets and Carrots
If you have leftovers, let the vegetables cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. To reheat, just warm them in the oven or microwave, but be careful not to overcook.
Tips to make Roasted Beets and Carrots
- For even cooking, try to cut the beets and carrots into similar sizes.
- If you prefer a sweeter taste, feel free to add a bit more honey or maple syrup.
- Experiment with different herbs or spices to suit your taste, like rosemary or thyme.
Variation
You can add other vegetables to this dish, such as sweet potatoes or parsnips, for additional flavors and textures. Each vegetable may require different cooking times, so adjust accordingly to ensure everything is perfectly roasted.
FAQs
-
Can I use frozen beets and carrots?
Yes, you can use frozen vegetables, but they may need a bit longer to cook and will release more moisture. -
Is this recipe vegan?
Yes, this recipe is vegan-friendly since it uses plant-based ingredients. -
Can I roast the vegetables ahead of time?
Yes, you can roast them a day before and just reheat them when you’re ready to serve.
Roasted Beets and Carrots
Ingredients
Vegetables
- 1 lb beets, peeled and cut into bite-sized pieces
- 1 lb carrots, peeled and cut into bite-sized pieces
For roasting
- 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
For the vinaigrette
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 2 tsp honey (or maple syrup)
Garnish
- 1 tbsp finely chopped parsley
Instructions
Preparation
- 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 the carrots red.
- Drizzle with avocado oil and season with sea salt, black pepper, garlic powder, and Italian seasoning. Toss to coat the vegetables well.
Roasting
- Roast the vegetables in the oven for 20 minutes.
- While they are roasting, whisk together the vinaigrette by combining the extra virgin olive oil, balsamic vinegar, dijon mustard, and honey until well mixed.
- After 20 minutes, drizzle the beets and carrots with the vinaigrette, toss gently, and roast for another 10 minutes.
Serving
- Serve the roasted vegetables sprinkled with finely chopped fresh parsley and some flaky sea salt and extra black pepper if desired. Enjoy!