This Roasted Beets and Carrots recipe offers a delicious and nutritious side dish that complements any meal. The natural sweetness of the beets and carrots is enhanced by roasting, creating a caramelized, tender, and flavorful dish. This recipe is simple to prepare and requires minimal ingredients and equipment.
Appliances and Special Utensils
- Oven
- Baking sheet: Baking sheet
- Parchment paper
- Sharp knife: Chef knife
- Cutting board: Cutting Board
- Mixing bowl: Mixing bowls
- Aluminum foil (optional)
Ingredients
- 4 medium beets, peeled and cut into wedges
- 4 large carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp balsamic vinegar (optional)
- 1 tsp fresh thyme leaves (optional)
Instructions
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare Vegetables: Peel the beets and carrots. Cut the beets into wedges and the carrots into sticks of similar size for even cooking.
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Season Vegetables: In a mixing bowl, combine the beets and carrots. Drizzle with olive oil and season with salt and black pepper. Toss to coat the vegetables evenly.
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Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread the seasoned beets and carrots in a single layer on the baking sheet.
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Roast Vegetables: Place the baking sheet in the preheated oven. Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through to ensure even roasting.
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Optional Finishes: If desired, drizzle the roasted vegetables with balsamic vinegar and sprinkle with fresh thyme leaves after removing them from the oven.
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Serve: Transfer the roasted beets and carrots to a serving dish. Serve warm and enjoy this tasty and healthy side dish!