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Roasted Rosemary Beets and Carrots

This Roasted Rosemary Beets and Carrots recipe is a vibrant and nutritious side dish that combines the sweetness of beets and carrots with fragrant rosemary.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Vegetables

  • 4-5 large Carrots, peeled and sliced
  • 3 large Beets, scrubbed and sliced
  • 1 head Garlic, skin removed and roughly chopped
  • 4 sprigs Fresh rosemary, stem removed and chopped

Olive oil

  • 2 tablespoons Olive oil, divided

Seasoning

  • Salt, to taste
  • Pepper, to taste

Instructions

  • Step 1: Preheat your oven to 400°F (200°C).
  • Step 2: Prepare your vegetables by peeling and slicing the carrots and scrubbing and slicing the beets.
  • Step 3: In a large mixing bowl, combine the sliced carrots, sliced beets, and chopped garlic. Drizzle 1 tablespoon of olive oil over the vegetables, then sprinkle with salt, pepper, and chopped rosemary. Toss until well-coated.
  • Step 4: Line a baking sheet with parchment paper and spread the vegetable mixture in a single layer.
  • Step 5: Roast in the preheated oven for 30-35 minutes, stirring halfway through.
  • Step 6: Remove from the oven, let cool for a few minutes, and serve warm or chilled.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Notes

For added flavor, consider adding balsamic vinegar before roasting. Store leftovers in an airtight container for 3-5 days.