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.
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