ROASTED BEETS AND CARROTS
Make and share this Roasted Beets and Carrots recipe from Food.com.
Provided by InnerHarmonyNutriti
Categories Low Protein
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ยบ F.
- Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.
- Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender. Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.
Nutrition Facts : Calories 91.6, Fat 5.6, SaturatedFat 2.7, Cholesterol 10.2, Sodium 95.3, Carbohydrate 10.2, Fiber 2.4, Sugar 6.3, Protein 1.2
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Sona Chandi
[email protected]Roasted beets and carrots are a classic side dish for a reason. They're easy to make, healthy, and always a crowd-pleaser. I like to serve them with a balsamic reduction or a simple vinaigrette.
Rashed Khondokar
[email protected]Not a fan. The beets were too sweet for my taste and the carrots were a bit bland. I think I'll stick to my usual roasted broccoli and cauliflower.
Angela Welhouse
[email protected]Simple yet delicious. Roasted beets and carrots are a great side dish for any occasion. I like to add a bit of honey and thyme for extra flavor.
Mashtaq Ahmad
[email protected]These roasted beets and carrots turned out amazing! The sweetness of the beets and the earthiness of the carrots complemented each other perfectly. I especially loved the crispy edges of the vegetables. Definitely a keeper recipe!