Roasted Carrots and Beets
The natural sweetness of Roasted Carrots and Beets are enhanced with a tangy, slightly sweet balsamic glaze in every flavor-packed bite.
Servings: 6
Ingredients
- 1 pound beets about 4 medium-sized
- 1 pound carrots about 5 medium-sized
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 1 teaspoon fresh thyme
- 1 teaspoon fresh Italian parsley chopped small
- 1 tablespoon balsamic glaze for serving OPTIONAL
Instructions
- Preheat the oven to 425°F. Thoroughly scrub and then peel the beets and the carrots. Cut into pieces, approximately ¾-inch in size.
- Place the vegetables on a large baking sheet. Combine the oil, garlic, salt, and pepper in a small bowl. Drizzle the oil mixture over the vegetables and toss well with your hands to coat.
- Roast for about 20 minutes, or until the carrots and the beets are fork-tender. Remove from the oven and sprinkle with thyme and parsley. Drizzle with balsamic glaze before serving, if desired. Serve warm.
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 499mg | Potassium: 498mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12672IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg