Cumin-Roasted Carrots and Beets
Simple roasted vegetables with warm cumin and natural sweetness, perfect for a healthy side dish. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs carrots, beets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium carrots
- 2 medium beets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F. Place 3 medium peeled and diced carrots and 2 medium peeled and diced beets in a bowl. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, and toss to coat evenly.
- Step 2: Spread vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring once halfway through, until tender and caramelized at edges.
- Step 3: Remove from oven and let cool for 5 minutes before serving to allow flavors to meld.
