Herb-Infused Roasted Root Vegetables
A savory side dish featuring Denver-grown carrots, beets, and rosemary, roasted to caramelized perfection. This quick recipe (vegetarian), ready in about 45 minutes, pairs carrots, beets, rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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
- 2 cups carrots
- 1 1/2 cups beets
- 3 rosemary sprigs
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 garlic cloves
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Peel and chop carrots and beets into 3/4-inch uniform cubes. Place in a large bowl and add rosemary sprigs, olive oil, salt, pepper, and minced garlic. Toss thoroughly until all vegetables are evenly coated.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized and golden brown.
- Step 3: Remove from oven and discard rosemary stems. Taste and adjust seasoning with additional salt if needed. Serve warm as a side dish.
