Roasted Beets and Carrots
If you’re looking for a nourishing and delicious dinner meal that’s easy enough to toss together on a busy weeknight, then you’ll want to add this roasted beets and carrots dish to your list.
You can easily make this dish as your main meal if you’re looking for something a bit lighter, or you may want to use it as a side with a larger entree. I suggest trying out this roasted carrots and beets recipe with this Weight Watchers Roasted Chicken Recipe.
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Table of contents
Why you’ll love this recipe
This roasted beets without foil recipe has some filling and nutrient-dense ground vegetables which makes it a great option for dinner.
It only takes about 15 minutes to prep the veggies and another 15 minutes or so to bake them in the oven! There’s also a surprising sweetness to the flavor which will have you making this recipe again and again!
This recipe is only 1 Weight Watcher point! If you choose to add the optional honey, it is still only 3 points!
Courtesy Point Calculations
- Be sure to calculate the points value of the foods and recipes you eat in the app.
- Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
- Accuracy will come from the information you input on the app.
Ingredients for this recipe
Red beets: One of the main vegetables in this dish.
Carrots: The other main vegetable in this recipe.
Olive oil: Drizzle onto the beets and carrots.
Honey: This is optional as the oven-roasted beets and carrots will already have a natural sweetness.
Thyme: For additional earthy, yet sweet flavor.
Salt and Pepper: To taste.
Substitutions
The honey is optional, however, if you do want a kick of honey without using honey itself, feel free to use the honey substitute of your choice.
Equipment needed for this recipe
A good and sharp knife set will be essential when it comes to chopping up the root vegetables in honey-roasted beets and carrots recipes. You’ll of course want to also have a good cutting board to protect your countertops.
A vegetable peeler is needed for peeling the beets and carrots, and a baking sheet is ideal for when you’re baking the veggies in the oven. Use a small bowl to mix together the honey, olive oil, and spices before adding them to the root veggies.
How to make roasted beets and carrots
Step 1: Preheat the oven to 450 degrees.
Step 2: Wash and peel the beets and carrots.
Step 3: Chop the vegetables into even ½ -inch slices. Spread them to a baking sheet and toss with 1 Tbsp olive oil and salt. Bake for 15-20 minutes.
Step 4: In a small bowl, combine the remaining olive oil, honey, salt, pepper and chopped thyme. Pour over the vegetables and stir to coat.
Step 5: Serve warm with fresh herbs.
Expert Tips
Beets and carrots are naturally sweet. You can add honey if you choose, but the roasting brings out a lot of the natural sweet taste.
What to serve with oven-roasted beets and carrots
This Weight Watchers Salsa Chicken would be a really delicious main dish to enjoy with these roasted beets and carrots. These vegetables would also pair nicely with this Weight Watchers Chicken Parmesan dish. You could also enjoy the roasted vegetables along with this Weight Watchers Turmeric Chicken. If you have some beef to cook, then you could also try roasting these carrots and beets to enjoy with this Weight Watchers Beef Enchiladas recipe if you want something extra on the side!
Common Questions
Is it better to peel vegetables before or after roasting?
There is no hard and fast rule to this, but in this recipe, because we’re seasoning them before baking, you’re also going to want to peel them beforehand as well.
Is roasting beets better than boiling?
Roasting can help bring out more of the natural sweetness from the beets, so flavor-wise I would suggest roasting the beets in a recipe like this.
How do you roast vegetables without drying them out?
We’re using an olive oil drizzle in this recipe, so that will help prevent the beets and carrots from drying out during roasting.
Storage suggestions
Feel free to store these veggies for another day. If you plan to eat them within a few days of roasting, then placing them in an airtight container in the fridge will be fine. If you want to keep them around longer, then you’ll want to freeze them for up to 3 months.
Reheating Tips
Whether you stored these veggies in the fridge or freezer, you’ll want to pop them back into the oven to warm them back up when you’re ready to eat them!
Roasted Beets and Carrots
This roasted beets and carrots dish is quick and easy to make for a weeknight meal, or to prepare as meal prep for the week ahead!
Ingredients
- 3 fresh medium red beets
- 3 carrots
- 2 tsp. olive oil - divided
- 1 tbsp Honey or Honey Substitute (optional)
- ½ tsp salt
- ½ tsp. fresh black pepper
- 2-3 sprigs fresh thyme
Instructions
Step 1: Preheat the oven to 450 degrees.
Step 2: Wash and peel the beets and carrots.
Step 3: Chop the vegetables into even ½ -inch slices. Spread them to a baking sheet and toss with 1 Tbsp olive oil and salt. Bake for 15-20 minutes.
Step 4: In a small bowl, combine the remaining olive oil, honey, salt, pepper and chopped thyme. Pour over the vegetables and stir to coat.
Step 5: Serve warm with fresh herbs.
Notes
Beets and carrots are naturally sweet. You can add honey
if you choose, but the roasting brings out a lot of the natural sweet taste.
Nutrition Information
Yield 3 Serving Size 1Amount Per Serving Calories 109Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 454mgCarbohydrates 21gFiber 3gSugar 17gProtein 1g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
