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.
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.
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Rosemary Roasted Beets And Carrots
Ingredients
- 6 purple and golden beets small
- 1 carrot large
- ½ tsp salt
- 4 tbsp olive oil
- 1 tsp ground cumin
- 2 tbsp garlic powder
- 1 tbsp 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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