Roasted Beets and Carrots Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	235.39 Kcal (986 kJ)
Calories from fat	167.86 Kcal
		% Daily Value*
Total Fat	18.65g	29%
Sodium	769.91mg	32%
Potassium	282.58mg	6%
Total Carbs	16.21g	5%
Sugars	12.42g	50%
Dietary Fiber	2.4g	10%
Protein	1.14g	2%
Vitamin C	4.5mg	7%
Vitamin A	0.5mg	15%
Iron	0.6mg	3%
Calcium	26.9mg	3%

Amount Per 100 g
Calories	186.73 Kcal (782 kJ)
Calories from fat	133.16 Kcal
		% Daily Value*
Total Fat	14.8g	29%
Sodium	610.75mg	32%
Potassium	224.16mg	6%
Total Carbs	12.86g	5%
Sugars	9.86g	50%
Dietary Fiber	1.9g	10%
Protein	0.9g	2%
Vitamin C	3.5mg	7%
Vitamin A	0.4mg	15%
Iron	0.4mg	3%
Calcium	21.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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