Imagine a side dish so vibrant, so bursting with flavor, that it turns heads and makes mouths water the moment it hits the table. Our Balsamic Roasted Beetroot and Carrots are not just a simple vegetable side – they're a culinary adventure that transforms humble root vegetables into a gourmet experience that will have your family and guests begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- Beetroot
- Carrots
- Balsamic vinegar
- Olive oil
- Salt
- Pepper
- Fresh herbs
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Wash and peel the beetroots and carrots thoroughly. Cut beetroots into 1-inch wedges and carrots into similar-sized diagonal pieces to ensure even cooking.
- In a large mixing bowl, combine olive oil, balsamic vinegar, salt, and freshly ground black pepper. Whisk the ingredients together to create a uniform marinade.
- Add the cut beetroots and carrots to the bowl, tossing gently to coat each piece completely with the balsamic mixture. Ensure all vegetables are evenly seasoned.
- Spread the marinated vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through cooking to ensure even browning and caramelization.
- Remove from the oven when vegetables are tender and have developed a deep, rich color with crispy edges.
- Sprinkle freshly chopped herbs like thyme, rosemary, or parsley over the roasted vegetables just before serving.
- Transfer to a serving platter and drizzle with additional balsamic vinegar if desired. Serve hot as a delicious side dish.
Tips
- • Choose fresh, firm beetroots and carrots for the best roasting results • Cut vegetables into uniform sizes to ensure even cooking • Don't overcrowd the baking sheet – give the vegetables space to caramelize • Use high-quality balsamic vinegar for maximum flavor depth • For extra sweetness, you can add a touch of honey to the marinade • Experiment with different fresh herbs like thyme, rosemary, or oregano • Let the vegetables rest for a few minutes after roasting to enhance their caramelized edges • For a more intense flavor, you can marinate the vegetables for 30 minutes before roasting • Use parchment paper for easy cleanup and to prevent sticking
Nutrition Facts
Calories: 138kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
