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Roasted Beets and Carrots
Beets and carrots roasting in the oven free you up to put other finishing touches on a meal.
Course
Sides
Cuisine
American, Canadian
Diet
Gluten Free
Keyword
beets, carrots, vegetable
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
153
kcal
Author
Cathy
Ingredients
1
pound
carrots
peeled and cut into chunks
1
pound
beets
peeled and cut into chunks
1
tablespoon
olive oil
1
teaspoon
sea salt
½
teaspoon
ground black pepper
¼
cup
cashew yogurt
Instructions
Preheat oven to 400 degrees F.
Chop your peeled beets into chunks the size of grapes.
Cut the carrots into sticks approximately the same thickness as the beets.
Toss them in oil, salt, and pepper.
Spread the coated vegetables over a large baking sheet, leaving space between the pieces. Bake for 30 minutes.
Drizzle cashew yogurt over hot vegetables to serve.
Video
Notes
Cut your vegetables as close as possible to the same thickness for even cooking.
Nutrition
Serving:
1
serving
|
Calories:
153
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Sodium:
749
mg
|
Potassium:
735
mg
|
Fiber:
7
g
|
Sugar:
14
g
|
Vitamin A:
18983
IU
|
Vitamin C:
12
mg
|
Calcium:
57
mg
|
Iron:
1
mg