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Vasana Keokham: "This was delicious! I added 2 tablespoon of honey…" Read More
6Ingredients
80Minutes
130Calories
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Description
A touch of honey brings out the natural sweetness in these roasted beets and carrots, creating a colorful side dish you'll want to eat all winter long.
Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper. Set aside.
- Peel the beets and chop them into 3/4-inch cubes. Chop the carrots into 1/2-inch-thick slices. Arrange in an even layer on the prepared baking sheet.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium500mg21% |
| Potassium490mg14% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber5g20% |
| Sugars15g |
| Vitamin A250% |
| Vitamin C15% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Malissa Reik 2 years ago
it was very yummy but i thought 400 degrees was too high, everything was cooked in about 20 minutes for me. i would reccomend 350. the veggies also shrink and become very small so over portion too. i needed more than i had.
Vasana Keokham 2 years ago
This was delicious! I added 2 tablespoon of honey, a dash of parsley and rosemary.
Clinton Frankland 3 years ago
This turned out really well. We don't typically enjoy beets, but these were delicious and easy.
Bonnie 3 years ago
I used beets from our garden and the carrots, and then added cubed butternut squash from our garden, baby potatoes, and red onion. Love the honey idea! I did not need 60 minutes, it took about 40 for it all to roast through.
Anne Willis 3 years ago
Very tasty 😊 I added a bit of garlic powder. I cut smaller pieces of beets but carrots about the size recommended in the recipe. I took it out of the oven at 24 minutes (they didn't need to cook for 60 minutes).
Sharon Sparks 3 years ago
We love the recipe!!! I only had one tbsp of honey but had on hand sorghum, so I used one tbsp of that as well. OMG the flavors were so good!!!!!!! To cut down on cook time I covered them in foil. It stemmed them and took half the time. Loved the colors after 45 minutes so I served them up. Will definitely cook this again!
Julia 3 years ago
Easy to make, I added pumpkin, asparagus, kale, sweet potato to make a Rainbow veggie goodness