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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.

Rosemary Roasted Beets And Carrots

Julia
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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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine international
Servings 4 small portions
Calories 201 kcal

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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

Calories: 201kcal
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