Herb Roasted Carrots & Beetroot
Herb Roasted Carrots & Beetroot are a simple and healthy side dish! Whole carrots and vibrant golden beets are coated in flavorful herbs and roasted until soft and delicious. Whether you’re serving it for a family dinner or a special occasion, this dish is sure to impress!
Ingredients
- 6-8 large carrots
- 3 medium golden beets
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon dried dill (or any dried herb of choice)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees. Remove any stems and greens from the carrots and beets, if you bought them with the green tops. Run the carrots and beets under cold running water and give them a good scrub with your hands or a vegetable brush. Dry them with a dish towel.
- Next, you are going to prep the beets. Using a vegetable peeler, carefully peel the skin off the beets and cut the stem end off. Once peeled, quarter them to cut them into wedges.
- Add the carrots and beets to a large baking sheet. Drizzle with the olive oil, and season with salt, pepper, garlic powder, and dried herbs. Give it all a good toss so that all of the vegetables are evenly coated.
- Roast at 400 degrees for 30-35 minutes, until the vegetables are turning a golden brown color.
- When done roasting, transfer to a serving platter and enjoy.
Tried this recipe?Let us know how it was!