Roasted Beets And Carrots Recipes

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ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Beets and carrots roasted in the oven, then simmered in an easy glaze and served.

Provided by Jen

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 1h55m

Yield 4

Number Of Ingredients 5



Roasted Beets and Carrots with Honey-Balsamic Glaze image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
  • Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
  • Peel and chop beets into 1-inch pieces.
  • Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g

8 carrots, or more to taste, cut into 1-inch chunks
1 tablespoon olive oil
4 medium beets, trimmed and scrubbed
2 tablespoons honey, or more to taste
3 tablespoons balsamic vinegar

ROASTED CARROTS AND BEETS WITH PECAN PESTO

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10



Roasted Carrots and Beets with Pecan Pesto image

Steps:

  • Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
  • Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
  • Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.

1 1/2 pounds carrots, cut into 2-inch pieces and halved lengthwise if large
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 medium beets (about 1 1/2 pounds)
1/4 cup pecans
1 cup fresh parsley
1 cup fresh mint
1 clove garlic
1 teaspoon finely grated lemon zest
2 tablespoons grated parmesan cheese

ROASTED BEETS AND CARROTS

An easy Roasted Beets and Carrots recipe.

Categories     Vegetable     Side     Roast     Christmas     Thanksgiving     Vegetarian     High Fiber     Root Vegetable     Beet     Carrot     Fall     Winter     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3



Roasted Beets and Carrots image

Steps:

  • Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
  • Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
  • Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
  • While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
  • Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

6 medium beets (2 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
2 1/2 lb carrots, cut diagonally into 3/4-inch-thick slices
2 tablespoons olive oil

ROASTED BEETS AND CARROTS

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!

Provided by Susiecat too

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6



Roasted Beets and Carrots image

Steps:

  • Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
  • Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
  • Peel beets, slice into cubes approximately 1-2 inches square.
  • Spray baking pan with nonstick spray.
  • Mix carrots one more time, then empty gently into half of baking pan.
  • Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
  • Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
  • Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
  • Serve immediately.

2 -3 medium beets
4 -5 carrots
1/2 cup olive oil, divided
1/2 cup balsamic vinegar, divided
2 teaspoons kosher salt, divided
2 tablespoons turbinado sugar, divided (sugar in the raw)

HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS

Packed with color and flavor, these beautiful roasted beets and carrots in a honey-balsamic glaze are the perfect complement to any meal. Don't let cooking with beets intimidate you! When selecting your beets, choose those that weigh about 6 ounces each for ease of roasting and peeling. Prior to serving your balsamic beets and carrots, consider sprinkling gorgonzola or goat cheese on top for a creamy, cheesy flavor.

Categories     Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 8



Honey-Balsamic Glazed Roasted Beets & Carrots image

Steps:

  • Heat oven to 400°F. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
  • Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
  • In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
  • Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots. Drizzle vegetables with honey-balsamic glaze, then top with basil.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize About 1 Cup, Sodium 290 mg, Sugar 14 g, TransFat 0 g

5 medium beets, tops trimmed
2 tablespoons olive oil
4 large carrots, peeled
1/2 teaspoon salt
3 tablespoons balsamic vinegar
2 tablespoons honey
1/4 teaspoon black pepper
2 tablespoons thinly sliced fresh basil leaves

ROASTED BEETS AND CARROTS

Make and share this Roasted Beets and Carrots recipe from Food.com.

Provided by Redsie

Categories     Vegetable

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 5



Roasted Beets and Carrots image

Steps:

  • Preheat oven to 425°F
  • Wrap each beet tightly in foil. Bake 1 hour 15 minute
  • Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)
  • Remove beets from oven; cool. Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 minute
  • Unwrap beets; remove and discard skins and stems. Cut each beet into eight wedges. Add to carrots along with the combined dressing and ginger; toss to coat. Bake an additional 15 minute or until vegetables are tender.

Nutrition Facts : Calories 90.1, Fat 6.7, SaturatedFat 0.9, Sodium 145.3, Carbohydrate 7.7, Fiber 1.5, Sugar 5.3, Protein 0.8

4 medium beets, trimmed (1 lb)
6 medium carrots
2 teaspoons olive oil
1/2 cup Catalina dressing
2 teaspoons ground ginger

ROASTED BEET AND CARROT SALAD

This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10



Roasted Beet and Carrot Salad image

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
  • Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.

Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g

2 pounds red and yellow beets, scrubbed, peeled, and thinly sliced
6 medium carrots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 tablespoons fresh orange juice
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons chopped fresh tarragon leaves
3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces
4 ounces fresh goat cheese, crumbled (1 cup)
1/3 cup chopped toasted pecans

ROASTED BEETS AND CARROTS

Make and share this Roasted Beets and Carrots recipe from Food.com.

Provided by InnerHarmonyNutriti

Categories     Low Protein

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 7



Roasted Beets and Carrots image

Steps:

  • Preheat oven to 400º F.
  • Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.
  • Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender. Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.

Nutrition Facts : Calories 91.6, Fat 5.6, SaturatedFat 2.7, Cholesterol 10.2, Sodium 95.3, Carbohydrate 10.2, Fiber 2.4, Sugar 6.3, Protein 1.2

4 -6 beets, greens trimmed and stems left on
6 medium carrots, peeled and cut in half lengthwise, then quartered
2 teaspoons olive oil
2 tablespoons butter, melted
1/4 cup orange juice
salt and pepper
2 tablespoons fresh dill, chopped

ROASTED BEETS & CARROTS

This is a quick shortcut recipe where you have all your veggies in one dish in 10 minutes. I use the ready peeled baby carrots but regular peeled carrots cut in 1/2 inch diagonal slices will do. Steam your carrots ahead of time. I like to add a quartered onion or two to the casserole but remember that they will still be crisp after the 25 minute baking time

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Roasted Beets & Carrots image

Steps:

  • Preheat oven to 375°F.
  • Lightly spray your prepared carrots with veggie oil (I use Olive oil) and place in a casserole dish large enough to accommodate the beets as well.
  • Mix Catalina dressing with the ginger.
  • Add beets to the carrots along with the dressing.
  • Toss.
  • Place in heated oven for approx 20-25 minutes or until heated through and lightly glazed.
  • If you want them well browned place under broiler (6" from heat source) for the last 10 minute.
  • Turn them over a couple of times as they are baking.
  • Wonderful served with pork or chicken.

Nutrition Facts : Calories 122.6, Fat 5.7, SaturatedFat 0.7, Sodium 215.4, Carbohydrate 17.3, Fiber 3.6, Sugar 12.4, Protein 2.3

1 (14 ounce) can of rosebud beets, well drained, cut in half (or quartered depending on their size)
2 cups carrots (either baby carrots or peeled, 1/2 inch slice, steamed until tender)
vegetable oil, a spray
3 tablespoons Catalina dressing
3/4 teaspoon ground ginger

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