Rosemary-Roasted Golden Beets and Carrots

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This recipe for roasted beets and carrots couldn't be easier: Just toss all the ingredients together on a baking sheet and roast until tender.

Rosemary-Roasted Beets and Carrots
This side dish couldn’t be easier—just toss all the ingredients together on a baking sheet and roast until tender. Get the recipe. Photo: Con Poulos
Hands On Time:
10 mins
Total Time:
50 mins
Yield:
4 serves

Ingredients

  • 1 pound beets, peeled and cut into 1/2-inch wedges

  • 1 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large

  • ¼ cup red wine vinegar

  • 3 tablespoons olive oil

  • 2 sprigs fresh rosemary

  • kosher salt and black pepper

Directions

  1. Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.

Nutrition Facts (per serving)

169 Calories
11g Fat
17g Carbs
2g Protein
Nutrition Facts
Calories 169
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Sodium 491mg 21%
Total Carbohydrate 17g 6%
Total Sugars 10g
Protein 2g
Calcium 53mg 4%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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