5 from 6 votes
Roasted Beets and Carrots
It may sound simple, but this recipe for Roasted Beets and Carrots is a colorful statement dish that packs in tons of flavor.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Calories:
169 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 tablespoons olive oil
- 4 carrot peeled and cut into 3/4-inch chunks, large
- 4 beet peeled and cut into 3/4-inch pieces, medium
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- kosher salt to taste
- 1/2 teaspoon thyme dried
- 1/2 teaspoon basil dried
- tarragon finely chopped, for garnish, fresh
Instructions
- Preheat the oven to 375°F.
- Place beets and carrots in a bowl and drizzle with olive oil, maple syrup, and balsamic vinegar. Sprinkle with salt, thyme, and basil. Stir to coat.
- Place the beets and carrots on a baking tray lined with parchment paper.
- Roast in the oven for 30 minutes or until the vegetables are tender and slightly caramelized. Garnish with fresh tarragon.
Cup of Yum
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
107mg
(4%)
Potassium
480mg
(10%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
10223IU
(204%)
Vitamin C
8mg
(9%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 169
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 107mg | 4% |
| Potassium | 480mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 10223IU | 204% |
| Vitamin C | 8mg | 9% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.