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roasted beets and carrots on a sheet pan
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5 from 1 vote

Roasted Beets and Carrots

Colorful & quick side dish!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, easy, Side Dish
Cuisine: American
Servings: 4 people
Calories: 261kcal
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: 1serving | Calories: 261kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 186mg | Potassium: 702mg | Fiber: 7g | Sugar: 23g | Vitamin A: 15678IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg