Roasted Beets and Carrots with Fresh Thyme

Roasted beets and carrots in a white oval serving dish, resting on a rustic wood cutting board.

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Roasted Beets and Carrots with Fresh Thyme

This recipe is one of the most comforting and flavorful sides you can make. It only takes 35 minutes to roast the veggies until they become lightly crispy on the outside and fork-tender on the inside!

Prep Time15

Cook Time35

Servings: servings

Calories: 162kcal

Author: Elcy Wang

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INGREDIENTS

▢ 5 large carrots, peeled and chopped about 2 cups or 12 ounces
▢ 2 large beets, peeled and cubed about 3 cups or 16 ounces
▢ 2 tablespoon olive oil
▢ 1 teaspoon salt
▢ ½ teaspoon pepper
▢ 2 teaspoon fresh thyme leaves, chopped stems removed
▢ 1 tablespoon balsamic vinegar reduction optional

INSTRUCTIONS

Pre-heat oven to 400℉.
Add the beets and carrots to a rimmed baking sheet. Toss with olive oil, salt, and pepper, then spread the vegetables into a single layer and space them out.
Bake for 35 minutes or until fork tender.
Remove from oven and toss with fresh thyme leaves and balsamic vinegar. Transfer to a serving bowl.
To keep warm, cover with foil and place in a 170℉ oven until ready to serve.

NOTES

Look for larger beets (baseball size or bigger) as they will be easier to cube and take less time to roast.

Since beets can cause staining, due to its deep red color, here are few tips to keep in mind:

Wear an apron to protect your clothing.
Use a black cutting board or place a sheet of parchment paper on your cutting board for protection.
Peel the beets when raw. This will produce less liquid that can splash and stain your surroundings.
Any red staining on your hands will easily be removed after a couple of washes with regular soap and water.

Roasted beets and carrots can be refrigerated in an airtight container for 3-4 days. Microwave for 30-60 seconds to reheat.

NUTRITION