Roasted Carrots and Beets
These balsamic Roasted Carrots and Beets are an easy side dish that upgrade any meal, from a weeknight dinner to your holiday table.
Servings: 4
Calories: 202kcal
Ingredients
- 1 ½ pounds beets
- 1 pound carrots
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Fresh thyme and feta cheese to garnish (optional)
Instructions
- Preheat oven to 450° Fahrenheit.
- Peel beets, then chop into 1-inch chunks.
- Peel carrots, then chop into 2-inch batons.
- Whisk balsamic vinegar and honey together in a small bowl, then whisk in olive oil. Stir in salt and pepper.
- Put beets into a medium bowl, and toss with ½ of the vinaigrette.
- Line a sheet pan with parchment paper, then put beets on one half of the sheet pan.
- Wipe out the bowl with a paper towel. Add carrots to bowl and toss with the remaining vinaigrette.
- Use your hands to scoop out the carrots, leaving any extra vinaigrette at the bottom of the bowl.
- Put the carrots on the other half of the sheet pan.
- Make sure the vegetables are in a single layer on the pan.
- Roast vegetables for 15 minutes, then stir.
- Roast an additional 5-8 minutes, then remove carrots when they are done.
- Continue to roast beets for another 15-20 minutes, until tender.
- Serve, and garnish with fresh thyme and/or feta cheese, if desired.
Notes
Storage Tips:
Roasted beets and carrots will keep for 3-4 days in an airtight container in the refrigerator. Reheat in the microwave or in an air fryer. Expert Tips:
Note that beets will easily stain your fingers. Wearing a pair of thin latex gloves is a great way to protect your fingers when you are peeling and chopping the beets. This is also the reason that this recipe calls for you to toss the vegetables with the vinaigrette separately. If you put them in the same bowl, the carrots will turn purple from the beet juice. If you have a very well-seasoned sheet pan, you don’t need to use the parchment paper under your vegetables. You may get a better char on the roast carrots and beets as well! You can also use nonstick aluminum foil as an alternative to parchment paper. Use a fork or the tip of a skewer to determine when the beets and carrots are tender. Note that the cooking time for carrots is much shorter than for beets—this is why it’s best to keep them separate on the baking sheet. That way you can remove just the carrots when they are done.
Roasted beets and carrots will keep for 3-4 days in an airtight container in the refrigerator. Reheat in the microwave or in an air fryer. Expert Tips:
Note that beets will easily stain your fingers. Wearing a pair of thin latex gloves is a great way to protect your fingers when you are peeling and chopping the beets. This is also the reason that this recipe calls for you to toss the vegetables with the vinaigrette separately. If you put them in the same bowl, the carrots will turn purple from the beet juice. If you have a very well-seasoned sheet pan, you don’t need to use the parchment paper under your vegetables. You may get a better char on the roast carrots and beets as well! You can also use nonstick aluminum foil as an alternative to parchment paper. Use a fork or the tip of a skewer to determine when the beets and carrots are tender. Note that the cooking time for carrots is much shorter than for beets—this is why it’s best to keep them separate on the baking sheet. That way you can remove just the carrots when they are done.
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 420mg | Fiber: 7g | Sugar: 20g
