Roasted Rosemary Beets and Carrots
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Servings
6 servings
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Calories
77 kcal
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Course
Side Dish
Roasted Rosemary Beets and Carrots
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Roasted Rosemary Beets and Carrots are a colorful and healthy side dish, perfect for any fall dinner.
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Ingredients
- 2 tablespoons olive oil divided
- 4-5 large carrots peeled and sliced
- 3 large beets sliced
- 1 head garlic skin removed, roughly chopped
- 4 sprigs fresh rosemary stem removed, chopped
- salt and pepper as needed
Instructions
- Preheat oven to 400 degrees F.
- Toss carrots and beets with one tablespoon olive oil in large boil. Spread into a single layer on a baking sheet and roast in preheated oven for 20 minutes.
- Remove from oven and toss with remaining olive oil, garlic, and rosemary in large bowl. Return to baking sheet and continue roasting until done, about 30 minutes.
- Add salt and pepper, as desired.
Nutrition Information
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Calories
77kcal
(4%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Sodium
60mg
(3%)
Potassium
263mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
6825IU
(137%)
Vitamin C
4.7mg
(5%)
Calcium
22mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Sodium | 60mg | 3% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6825IU | 137% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 22mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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