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Roasted Beets and Carrots

Vibrant and earthy, this dish celebrates the simplicity of roasted vegetables with a bold and colorful presentation fit for any occasion.

8 Serving(s)
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Roasted Beets and Carrots

Ingredients

  • 4 medium beets, peeled & chopped
  • 4 large carrots, peeled & thinly sliced
  • 1 tbsp. Schnucks olive oil
  • 1/2 tsp. sea salt
  • 1 tbsp. chopped fresh rosemary

Instructions

  1. Preheat oven to 425 degrees.
  2. On a sheet pan lined with foil, toss together beets and carrots with oil and salt.
  3. Spread out vegetables and roast until fork-tender, 25–30 minutes.
  4. Serve warm with chopped fresh rosemary.

3 Ways to Dress It Up
  1. Serve with candied pecans.
  2. Top with goat cheese.
  3. Drizzle with balsamic glaze.

Nutrition Facts

47 Calories Per ServingFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 201mgCarbohydrates: 7gFiber: 2gSugars: 4gProtein: 1g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe