Oven Roasted Beets & Carrots

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 226.5
  • Total Fat: 14.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.8 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Oven Roasted Beets & Carrots calories by ingredient
Submitted by:

Introduction

Simple but sublime! This recipe serves one, because it is so easy to double, triple, quadruple....and on and on! It's Paleo, vegetarian, vegan....and on and on! Simple but sublime! This recipe serves one, because it is so easy to double, triple, quadruple....and on and on! It's Paleo, vegetarian, vegan....and on and on!
Number of Servings: 1

Ingredients

    1 beet
    2-7" carrots (or equivalent)
    1/4 small yellow onion
    1 clove garlic, minced
    1 Tbs extra virgin olive oil
    S&P to taste

Tips

Substituting baby tri-colour carrots and red onions make this dish even more gorgeous!


Directions

Preheat oven to 400F.

Wash, trim, and cube beet. Wash and cut carrots into similar sizes. Cut onion into chunks.

Place carrots in a glass pan, and beets in a bowl. Keeping them separate while you mix in the butter keeps the beets from bleeding on the carrots.

Pour half the olive oil and garlic over carrots, and half over beets. Sprinkle each with S&P and mix each well (but separately). Dump the beets in beside the carrots, and top with the onions.

Bake for 55 minutes, stirring halfway through.

Serving Size: 1 cup gorgeous veggies

Rate This Recipe