Description
Delight your taste buds with this simple yet flavorful recipe for Roasted Beets and Carrots. The natural sweetness of the vegetables combined with the tangy balsamic vinegar and aromatic thyme make this side dish a perfect addition to any meal.
Ingredients
Scale
For the Roasted Beets and Carrots:
- 3 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and sliced into sticks
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss the beet wedges and carrot sticks with olive oil, balsamic vinegar, honey, salt, pepper, and thyme if using.
- Roast the vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, tossing halfway through, until the beets and carrots are tender and caramelized at the edges.
- Serve: Serve warm or at room temperature.
Notes
- For extra flavor, top with crumbled goat cheese or toasted walnuts before serving.
- You can also mix in parsnips or sweet potatoes for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 140
- Sugar: 9g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
