Rosemary-Roasted Golden Beets and Carrots

Name: Rosemary-Roasted Golden Beets and Carrots
Total time: 50 min
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; 0.25 cup red wine vinegar; 3 tablespoons olive oil; 2 sprigs fresh rosemary; kosher salt and black pepper

3.4

(348)

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.

By Sue Li

Updated on October 27, 2015

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

Jump to Nutrition Facts

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

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.