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Roasted Beets and Carrots Recipe

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4 from 15 reviews

A vibrant and healthy recipe for roasted beets and carrots tossed in a zesty balsamic vinaigrette. These root vegetables are roasted to tender perfection and enhanced with aromatic herbs and spices, making a perfect side dish that bursts with flavor and color.

Ingredients

Vegetables

  • 1 lb beets, peeled and cut into bite-sized pieces
  • 1 lb carrots, peeled and cut into bite-sized pieces

Seasonings

  • 1 tbsp avocado oil (or other cooking oil)
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning

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

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper if desired to prevent sticking and for easier cleanup.
  2. Arrange the Vegetables: Place the peeled and cut beets and carrots on the baking sheet, keeping them separated so the beets don’t stain the carrots.
  3. Season the Vegetables: Drizzle the veggies with 1 tablespoon of avocado oil, then sprinkle with 1 teaspoon of fine sea salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 2 teaspoons Italian seasoning. Toss everything well to ensure even coating.
  4. Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20 minutes until they begin to soften and develop a slightly caramelized surface.
  5. Make the Vinaigrette: While the vegetables roast, whisk together 1 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and 2 teaspoons honey in a small bowl until the mixture is emulsified and smooth.
  6. Toss with Vinaigrette and Continue Roasting: Remove the baking sheet from the oven and drizzle the vinaigrette over the partially roasted vegetables. Toss gently to coat evenly and return to the oven for an additional 10 minutes to finish roasting and to let the flavors meld.
  7. Garnish and Serve: Once roasted, transfer the vegetables to a serving dish. Sprinkle with 1 tablespoon finely chopped fresh parsley and additional flaky sea salt and freshly ground black pepper if desired. Serve warm and enjoy!

Notes

  • You can substitute maple syrup instead of honey for a vegan option.
  • Keep the beets and carrots separated on the baking sheet to avoid color bleeding.
  • Using parchment paper helps with easier cleanup but is optional.
  • For a more intense flavor, allow the vegetables to marinate with the vinaigrette for 10 minutes before roasting the second time.
  • This recipe works well as a side dish for a variety of mains including roasted meats or plant-based dishes.

Find it online: https://yumntasty.com/roasted-beets-and-carrots-recipe/