Description
Beets and carrots mingle in fragrant olive oil, thyme, and rosemary before roasting until tender edges caramelize. A final balsamic drizzle adds tangy sweetness and deep amber glazes, turning simple roots into a colorful, cozy side dish.
Ingredients
- 500 g beets peeled and cut into wedges
- 500 g carrots peeled and cut into sticks
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves
- 1 tbsp balsamic vinegar
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, toss the beets and carrots with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25 minutes, stirring once halfway through to ensure even cooking.
- Remove the baking sheet from the oven and drizzle the vegetables with balsamic vinegar, tossing gently to coat.
- Return to the oven and roast for an additional 5 minutes.
- Transfer the roasted beets and carrots to a serving dish and serve warm.
Notes
- You can substitute dried herbs for fresh; use half the amount of dried thyme and rosemary.
- For extra sweetness, drizzle a teaspoon of honey over the vegetables before serving.
- Beets can stain your hands and cutting boards; wear gloves and wipe surfaces immediately.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.