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    The Yummy Bowl » Recipes » Sides

    Rosemary Roasted Beets And Carrots

    Oct 3, 2020 · Modified: Dec 8, 2022 by Julia | The Yummy Bowl · This post contains affiliate links · Leave a Comment

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    Perfect Rosemary Roasted Beets and Carrots! Easy and quick veggie blend of purple and golden beets, carrots seasoned with rosemary and delicious spices. It’s an excellent go-to side dish that pairs with almost any main course.

    It is my go-to roasted veggie recipe. It’s really easy to make and a perfect side dish choice to accompany any main course like steaks, roasted chicken, salmon, or pork.

    I love preparing veggies exactly this way. When fresh veggies are roasted they develop a whole new dept of flavors. 

    You can always customize this recipe with whatever seasonal vegetables you have on hand. I also like to use potatoes in addition to beets and carrots. 

    There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

    Jump to:
    • Ingredients you’ll need for Roasted vegetables Recipe
    • How to make rosemary roasted beets and carrots
    • Easy Carrot Recipes
    • Rosemary Roasted Beets And Carrots

    Ingredients you’ll need for Roasted vegetables Recipe

    • purple and golden beets
    • carrot
    • salt
    • olive oil
    • ground cumin
    • garlic powder
    • rosemary dried
    • rosemary

    How to make rosemary roasted beets and carrots

    • Preheat oven to (240 C) Wash and peel your veggies. 
    • Slice each vegetable into about same thick circles.  
    • In a large mixing bowl toss together golden beets and carrots with olive oil and all the spices. Spread onto a baking sheet lined with parchment paper. Into the same bowl add purple beets and toss them lightly in the remaining mixture.  (These are done separately so they don't add their purple color to the rest of the veggies)
    • Add fresh stalks of rosemary on top and roast for 20 minutes. 
    • Serve immediately as a side dish to meat, poultry or seafood. 

    These veggies are best consumed right away. If you do want to enjoy them later, you can of course refrigerate them but they may become soggy after reheating them.

    Tips for the perfect Roasted vegetables

    • Always use olive oil so your veggies won’t dry up.
    • Place the vegetables separate from each other, this way you’ll end up with perfectly roasted and crisp veggies.
    • Be mindful of roasting time when using different vegetables. For example, green beans or cauliflower florets don’t need to be roasted as long as harder veggies like beets and potatoes.
    • Cut each separate type of vegetables about the same size so they roast evenly.
    • For more flavorful vegetables finish with a drizzle of sweet and tangy balsamic glaze.
    • Add Asian spin with a drizzle of peanut sauce, spicy sauce and a sprinkle of mixed sesame seeds.
    • Squeeze some lemon after your veggies are roasted and sprinkle some crumbled feta cheese or grated mozzarella.

    Easy Carrot Recipes

    • Roasted Carrots And Beets With Feta And Pecans
    • Healing Carrot Ginger Turmeric Soup (Vegan)
    • Ground Beef and Cabbage
    Perfect Rosemary Roasted Beets and Carrots! Easy and quick veggie blend of purple and golden beets, carrots seasoned with rosemary and delicious spices. It’s an excellent go-to side dish that pairs with almost any main course.

    Rosemary Roasted Beets And Carrots

    Perfect Rosemary Roasted Beets and Carrots! An easy and quick veggie blend of purple and golden beets, carrots seasoned with rosemary, and delicious spices. It’s an excellent go-to side dish that pairs with almost any main course.
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    Author: Julia | The Yummy Bowl
    Course: Side Dish
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 small portions
    Calories: 201kcal

    INGREDIENTS

    • 6 purple and golden beets small
    • 1 carrot large
    • ½ teaspoon salt
    • 4 tablespoon olive oil
    • 1 teaspoon ground cumin
    • 2 tablespoon garlic powder
    • 1 tablespoon rosemary dried
    • 1 fresh stalk rosemary

    INSTRUCTIONS

    • Preheat oven to (240 C) Wash and peel your veggies.
    • Slice each vegetable into about the same thick circles.
    • In a large mixing bowl toss together golden beets and carrots with olive oil and all the spices. Spread onto a baking sheet lined with parchment paper. Into the same bowl add purple beets and toss them lightly in the remaining mixture.
    • Add fresh stalks of rosemary on top and roast for 20 minutes.
    • Serve immediately as a side dish to meat, poultry, or seafood.
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    Nutrition Facts
    Rosemary Roasted Beets And Carrots
    Amount Per Serving
    Calories 201
    * Percent Daily Values are based on a 2000 calorie diet.
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    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

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