Description
Roasted beets and carrots create a colorful and nutritious side dish, blending the earthy sweetness of beets with the natural sweetness of carrots. Seasoned and roasted to caramelized perfection, this dish is versatile enough to be served warm or cold in salads, making it a delightful addition to any meal.
Ingredients
Scale
- 4 medium-sized beets, scrubbed and trimmed
- 4 medium-sized carrots, peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
- Fresh herbs for garnish (such as thyme or parsley)
Instructions
- Preheat your oven to 400°F (200°C).
- Wearing gloves, cut off the tops and roots of the beets. Cut large beets into quarters and leave small ones whole. Place in a large bowl.
- Peel and cut the carrots into 1-inch pieces. Add to the bowl with the beets.
- Drizzle olive oil over the beets and carrots. Sprinkle with salt and black pepper. Toss until well coated.
- Line a large baking sheet with parchment paper. Spread the vegetables in a single layer, ensuring they are not overcrowded.
- Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized. Check for doneness with a fork.
- If using, drizzle balsamic vinegar over the vegetables during the last 5 minutes of roasting.
- Remove from the oven, let cool for a few minutes, and transfer to a serving dish. Sprinkle with fresh herbs.
Notes
- Serve warm as a side dish with grilled chicken, fish, or as part of a vegetarian meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold in salads or reheat as desired.
- Feel free to add other root vegetables, spices, or toppings like nuts, seeds, or cheese for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes