HONEY ROASTED BEETS & CARROTS
Honey Roasted Beets & Carrots are an easy and healthy side dish. This simple recipe highlights the flavors of the vegetables with a touch of added sweetness.
Provided by The Creative Bite
Categories Side Dishes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°.
- Wash and peel the carrots nad beets. Chop the vegetables into even 1/2 inch pieces.
- Add the beets and carrots to a sheet pan and toss with olive oil and salt.
- Spread the vegetables out on the pan and roast at 450° for 20-25 minutes or until they are tender. The cooking time will vary based on the size of the vegetables.
- Meanwhile, in a small microwave safe bowl, melt the butter in the microwave. Whisk in the honey.
- Remove the beets and carrots from the oven and pour the honey butter mixture over them. Toss until they are well coated.
- Return to the oven for 5 minutes. Serve tossed with fresh herbs.
Nutrition Facts : Calories 84 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 253 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ROASTED BEETS AND CARROTS
Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!
Provided by Susiecat too
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
- Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
- Peel beets, slice into cubes approximately 1-2 inches square.
- Spray baking pan with nonstick spray.
- Mix carrots one more time, then empty gently into half of baking pan.
- Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
- Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
- Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
- Serve immediately.
HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS
Packed with color and flavor, these beautiful roasted beets and carrots in a honey-balsamic glaze are the perfect complement to any meal. Don't let cooking with beets intimidate you! When selecting your beets, choose those that weigh about 6 ounces each for ease of roasting and peeling. Prior to serving your balsamic beets and carrots, consider sprinkling gorgonzola or goat cheese on top for a creamy, cheesy flavor.
Categories Side Dish
Time 2h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
- Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
- In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
- Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots. Drizzle vegetables with honey-balsamic glaze, then top with basil.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize About 1 Cup, Sodium 290 mg, Sugar 14 g, TransFat 0 g
ROASTED BEETS AND CARROTS
An easy Roasted Beets and Carrots recipe.
Categories Vegetable Side Roast Christmas Thanksgiving Vegetarian High Fiber Root Vegetable Beet Carrot Fall Winter Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
- Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
- Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
- While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
- Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.
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ROASTED BEETS AND CARROTS - DELICIOUS MEETS HEALTHY
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Ratings 5Total Time 1 hr 10 minsCategory Side DishCalories 154 per serving
- Preheat oven to 425 F. Coat beets lightly with olive oil. Wrap tightly in aluminum foil and place on a foil-lined baking sheet. On the other half of the baking sheet, place the sliced carrots and drizzle some olive oil.
- Roast carrots for only 30 minutes, remove them from the oven and return the beets back to the oven. Roast beets until tender and easily pierced with a knife, about 1 hour total. Remove from the oven and let cool for about 10 minutes.
- Slip off the skins with a paring knife and cut the stem. Slice beets in 1/2" slices, and then half each slice.
- Place roasted beets and carrots in a serving bowl, season with salt, black pepper and pour the maple vinaigrette. Toss to coat. Garnish with freshly chopped parsley. Serve warm.
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