Description
A colorful and sweet side dish that combines roasted beets and carrots, seasoned and drizzled with a zesty vinaigrette.
Ingredients
Scale
- 1 lb beets, peeled and cut into bite-sized pieces
- 1 lb carrots, peeled and cut into bite-sized pieces
- 1 tbsp avocado oil (or other cooking oil)
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 2 tsp honey (or maple syrup)
- 1 tbsp finely chopped parsley
Instructions
- Preheat your oven to 425°F (220°C) and prepare a large baking sheet.
- Add the chopped beets and carrots to the baking sheet.
- Drizzle the veggies with avocado oil and season with sea salt, black pepper, garlic powder, and Italian seasoning. Toss everything together.
- Roast the veggies in the oven for 20 minutes.
- Whisk together the vinaigrette in a small bowl, combining the extra virgin olive oil, balsamic vinegar, dijon mustard, and honey.
- Take the baking sheet out of the oven and drizzle the vinaigrette over the beets and carrots, tossing once more.
- Roast for another 10 minutes.
- Serve the veggies sprinkled with finely chopped parsley, flaky sea salt, and extra black pepper if desired.
Notes
You can add feta or goat cheese for extra flavor, and these veggies store well in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted beets, roasted carrots, vegan side dish, colorful vegetables, healthy recipe