Rosemary Roasted Beets and Carrots

  • U Serves 5 People
  • P Prep: 00:15
  • P Cook: 00:25
Rosemary Roasted Beets and Carrots

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

U More Recipes By @erinspalmtrees:

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