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.
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.