Description
Discover the recipe for vibrant roasted beets and carrots! Try these delicious veggies tonight.
Ingredients
Scale
- 1 pound (450g) fresh beets, peeled and cut into 1-inch chunks
- 1 pound (450g) carrots, peeled and cut into 1-inch chunks
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) pure maple syrup or honey
- 3 sprigs fresh thyme, leaves removed (about 1 tablespoon)
- 3 cloves garlic, finely minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon (optional)
- 2 tablespoons (30g) unsalted butter, melted (optional)
- 2 tablespoons fresh orange zest (from approximately 1 orange)
- 2 tablespoons fresh herbs for garnish (parsley, dill, or chives)
- ¼ cup (30g) crumbled feta or goat cheese for serving (optional)
Instructions
- Step 1: Prepare Your Vegetables Begin by preheating your oven to 425°F (220°C) and lining a large rimmed baking sheet with parchment paper for easier cleanup. Wash your beets thoroughly, as they often come with dirt still clinging to them. Wearing gloves while handling beets can prevent staining your hands. Peel both the beets and carrots, then cut them into uniform 1-inch chunks. Try to keep the sizes consistent to ensure even cooking throughout.
- Step 2: Season The Vegetables In a large mixing bowl, combine the olive oil, maple syrup, thyme leaves, minced garlic, salt, pepper, and cinnamon if using. Add your cut beets and carrots to the bowl and toss thoroughly until every piece is evenly coated with the seasoning mixture. This ensures maximum flavor development during roasting.
- Step 3: Arrange For Roasting Spread the seasoned vegetables in a single layer on your prepared baking sheet, ensuring there’s some space between pieces. If the vegetables are too crowded, use a second baking sheet rather than piling them up. Overcrowding leads to steaming rather than proper caramelization.
- Step 4: Roast To Perfection Place the baking sheet in your preheated oven and roast for 20 minutes. Remove from the oven and carefully flip the vegetables using a spatula to ensure even browning. Return to the oven and continue roasting for another 15-20 minutes until the vegetables are tender when pierced with a fork and have developed caramelized edges.
- Step 5: Final Touches Once roasted, immediately toss the hot vegetables with the melted butter (if using) and orange zest in the same large bowl you used earlier. The residual heat will release the citrus oils from the zest and melt the butter, creating an aromatic coating. Transfer to a serving dish, sprinkle with fresh herbs and optional cheese, then serve your gorgeous Vibrant Roasted Beets and Carrots while still warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg