Roasted Beets and Carrots
70 mins (prep 10, cooking 60)
7 ingredients
6 servings
Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!

Categories:  vegan , beginner-cook , easy , kosher , inexpensive , <-4-hours , vegetarian , carrots , vegetable , time-to-make ,
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Serving Size (46.36 g)
Servings 6
Amount per Serving
Calories 211.32 Calories from Fat 177.48
% Daily Value *
Total Fat 19.72g 182.0%
Saturated Fat 2.72g 81.67%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 780.24mg 195.06%
Total Carbohydrate 8.28g 16.56%
Dietary Fiber 0.0 g 0.0%
Sugars 7.84 g %
Protein 0.1g 1.16%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 6.59mg% Iron 0.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4