Roasted Yellow Beet & Carrot Medley with Sage and Rosemary

Ingredients

- 3 medium yellow beets, peeled and cut into 1-inch cubes
- 4 large carrots, peeled and sliced into 1/2-inch rounds
- 4 garlic cloves, minced
- 6-8 fresh sage leaves, chopped
- 3 sprigs fresh rosemary, leaves stripped and chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt

Instructions

1. Preheat the oven:
Set your oven to 400°F (200°C) to prepare for roasting.

2. Prepare the vegetables:
In a large mixing bowl, combine the cubed yellow beets and carrot slices. Add the minced garlic, chopped sage, and rosemary.

3. Season the vegetables:
Drizzle the extra-virgin olive oil and white wine vinegar over the vegetables. Sprinkle with salt. Toss everything together until the vegetables are well-coated with the mixture.

4. Transfer to a baking sheet:
Spread the seasoned vegetables evenly on a large baking sheet, ensuring they are in a single layer for even roasting.

5. Roast the vegetables:
Place the baking sheet in the preheated oven. Roast for about 30 to 35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time for uniform browning.

6. Serve immediately:
Transfer the roasted vegetables to a serving platter and enjoy as a delightful side dish or a vegetarian entree.

Total Time

PT45M
45 minutes

Type of Dish

Dinner

Keywords

Roasted vegetables, yellow beets, carrots, sage, rosemary, oven roast, healthy dinner, vegetarian, gourmet, easy recipe

Recipe Yield

Feeds 4 adults

Calories

Total calories: 520

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