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.
5 Ingredients or Less,Christmas,Dietitian Pick,Hanukkah,Oven-Baked,Side Dish,Simply Schnucks,Thanksgiving,Vegetable
8 Serving(s)
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
- Preheat oven to 425 degrees.
- On a sheet pan lined with foil, toss together beets and carrots with oil and salt.
- Spread out vegetables and roast until fork-tender, 25–30 minutes.
- Serve warm with chopped fresh rosemary.
3 Ways to Dress It Up
- Serve with candied pecans.
- Top with goat cheese.
- Drizzle with balsamic glaze.
Nutrition Facts
47 Calories Per ServingFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 201mgCarbohydrates: 7gFiber: 2gSugars: 4gProtein: 1gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe