Sheet Pan Roasted Carrots and Beets (Easy Recipe)
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 5 minutes
- Yield: 6 1x
Scale
Ingredients
1 pound carrots, peeled and cut into 1 inch pieces
4 medium beats, thoroughly washed
3 tbsp olive oil
2 tbsp balsamic vinegar
zest of ½ lemon
1 tbsp fresh thyme leaves
salt and black pepper to taste
Instructions
- Preheat oven to 425°F.
- In a small bowl combine the balsamic vinegar, 2 tablespoons of olive oil, lemon zest and fresh thyme leaves.
- Season to taste with salt and black pepper and set aside.
- Wrap the beets tightly in aluminum foil and set aside.
- Line a large baking sheet with 2 pieces of aluminum foil.
- Place the beets on piece of foil.
- Place the carrots on another piece of foil.
- Drizzle the carrots with 1 tablespoon of olive oil.
- Season to taste with salt and black pepper and toss to coat.
- Transfer the carrots and beets to the oven.
- Bake the carrots for 30-35 minutes or until tender.
- Bake the beets for 50-60 minutes or until easily pierced with a knife.
- Peel the beets and cut into wedges.
- Add the carrots and beets in a large bowl.
- Add the olive oil mixture and toss to combine.
- Taste and season with more salt or black pepper if necessary.
Nutrition
Find it online: https://healthysubstitute.com/roasted-carrots-and-beets