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5
from 1 vote
Roasted Beets and Carrots
Colorful & quick side dish!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizer, easy, Side Dish
Cuisine:
American
Servings:
4
people
Calories:
261
kcal
Author:
Allianna Moximchalk
Cost:
$3
Equipment
Sheet pan
Ingredients
16
oz
baby carrots
6
beets
peeled & diced
2
tbsp
olive oil
2
tbsp
ghee
or regular butter if that is your thing
3
tbsp
maple syrup
salt & pepper
to taste. omit the pepper for AIP
Instructions
Preheat oven to 425 degrees F.
Chop the beats. Arrange beats and baby carrots on a parchment-lined baking sheet.
Drizzle olive oil over the beets and carrots. Add desired amount of salt and pepper. Toss until they're coated.
Place in the oven and roast for 15 minutes.
Take the sheet pan out of the oven. Add the ghee and maple syrup. Let the ghee fully melt and make sure everything is evenly coated.
Put the sheet pan back in the oven for 5 minutes. Then serve.
Notes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Nutrition
Serving:
1
serving
|
Calories:
261
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
19
mg
|
Sodium:
186
mg
|
Potassium:
702
mg
|
Fiber:
7
g
|
Sugar:
23
g
|
Vitamin A:
15678
IU
|
Vitamin C:
9
mg
|
Calcium:
72
mg
|
Iron:
2
mg