A delicious vegan, gluten-free side dish of roasted beets and carrots cooked in olive oil, balsamic vinegar and cooking spray – perfect for winter recipes.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 80 mins – easy
🍽 6 servings – 233 kcal per serving
|
Serving 95g |
Fat 19g |
Sat. fat 2g |
Sodium 816mg |
|
Carbs 13g |
Fibers 1g |
Sugars 10g |
Proteins 0g |
INGREDIENTS
- 0.4 oz cooking spray
- 2 beets
- 4 carrots
- half cup olive oil
- half cup balsamic vinegar
- 2 tbsp turbinado sugar
- 2 tsp salt
TOOLS
- 1 knife
- 1 peeler
- 1 bowl
- 1 baking sheet
- 1 oven
- 1 wooden spoon
- 1 plate
STEPS
Peel carrots using a peeler.
Cut carrots into 2-inch slices crosswise.
Trim beets and peel them using a peeler.
Cut the beets into cubes.
Put carrots in a bowl. Drizzle a quarter cup of olive oil, 1 tsp of salt, 1 tbsp of turbinado sugar, and a quarter cup of balsamic vinegar over it.
Spray a baking sheet with cooking spray.
Mix the contents of the bowl using your hand to get marinated carrots.
Transfer marinated carrots to a baking sheet.
Put beets in a bowl. Drizzle a quarter cup of olive oil, 1 tsp of salt, a quarter cup of balsamic vinegar, and 1 tbsp of turbinado sugar over it. Mix everything in the bowl using a wooden spoon to get marinated beets.
Transfer marinated beets to the baking sheet.
Preheat the oven to 375°F for 12-15 minutes.
Put the baking sheet in the oven and bake for 30 minutes.
Take the baking sheet out of the oven, then stir with a wooden spoon.
It’s ready to be served !
