Best Rosemary Roasted Beets And Carrots Recipes

Roasted Beets and Carrots With Rosemary and Garlic Butter image

Provided by Chef AngelaH

Categories Vegetable

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

3 cups cubed peeled red beets
2 cups cubed peeled carrots
3 tablespoons butter or 3 tablespoons ghee
3 garlic cloves, mashed
1/2 teaspoon dried rosemary
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat oven to 400 degrees Fahrenheit.
Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.).
Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
Dump the beets into the baking dish with the carrots.
Roast for 55 minutes, stirring halfway through.
Serve.

Nutrition Facts : Calories 150.9, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 201.4, Carbohydrate 16.9, Fiber 4.8, Sugar 10.1, Protein 2.5

ROSEMARY-ROASTED BEETS AND CARROTS image

Categories Carrot

Number Of Ingredients 6

1 pound beets, peeled and cut into 1/2-inch wedges
1 pound carrots-scrubbed, cut into 2-inch lengths, and halved lengthwise if large
1/4 cup red wine vinegar
3 tablespoons olive oil
2 sprigs fresh rosemary
kosher salt and black pepper

Steps:

Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.