Sumac-Roasted Carrot and Beetroot Medley

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Colorful roasted root vegetables with a tangy sumac finish, symbolizing the bitterness and sweetness of the Passover story in a vibrant, earthy side dish. This Passover recipe (vegan), ready in about 35 minutes, pairs carrots, beetroot, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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.

Prep: 10 min Cook: 25 min Serves 4 Passover cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 3 medium peeled and sliced carrots and 2 medium peeled and sliced beetroot with 2 tbsp olive oil in a single layer on a parchment-lined baking sheet.
  2. Step 2: Roast for 25 minutes, stirring once halfway, until vegetables are tender and edges are slightly caramelized.
  3. Step 3: Remove from oven, sprinkle with 1 tsp sumac and 1 tbsp chopped fresh thyme, and toss gently to coat.
  4. Step 4: Serve warm as a symbolic vegetable side for Passover seder.

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