Rosemary Roasted Beets and Carrots

U Serves 5 People
P Prep: 00:15
P Cook: 00:25

Nutritional Facts

per 1 serving size (Recipe makes 5 servings)

Amount Per Serving

Calories 123

Calories from Fat 53

% Daily Values*

Total Fat 5.84

8.98%

Saturated Fat 0.84

4.20%

Polyunsaturated Fat 0.74

Monounsaturated Fat 3.99

Cholesterol 0.00

0.00%

Sodium 253.75

10.57%

Potassium 538.10

Total Carbohydrate 17.02

5.67%

Dietary Fiber 4.87

19.48%

Sugars 9.08

Protein 2.12

Vitamin A 329.25%

Vitamin C 16.90%

Calcium 4.95%

Iron 6.10%

* Nutritional Values are estimated and may vary

³ Description

Great side dish loaded with antioxidants and fiber. Roasting the beets and carrots gives them an almost caramelized texture - delicious!

² Ingredients

4 beet (2" dia) Beets
8 medium Carrots
2 serving (serving = 1 tbsp) Pompeian White Wine Vinegar
1/2 serving (serving = 2 tbsp) Pompeian Sherry Cooking Wine
2 tablespoon Olive Oil
2 tsp Rosemary (Dried)
1/4 tsp, leaves Thyme (Dried)
3 clove Garlic
1/4 tsp Salt
1/4 tsp Black Pepper

q Directions

***Note: The sherry cooking wine should be replaced by sherry wine vinegar, it wasn't an option in the ingredients list***
1. Preheat oven to 450 degrees.
2. Peel and cube beets into approx. 1" cubes. Slice carrots diagonally, ensuring no slices are too small (they will burn).
3. In a large bowl, toss beets and carrots with all other ingredients, coating evenly.
4. Spread beets and carrots in a single layer on a large rimmed baking sheet.
5. Bake for 20-25 minutes or until tender.

Recipe Provided by @erinspalmtrees

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