Roasted Beets and Carrots
These roasted beets and carrots are simple and flavorful, with caramelized root vegetables, creamy yogurt sauce, fresh mint, and pistachios! It’s the perfect healthy side dish for holidays or a weeknight dinner.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 4
Ingredients 12
- 1 pound carrots (I like using small thin carrots)
- 1 pound beets (about 1 ½ large)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 handful pistachios, finely chopped
- Mint and parsley leaves, finely chopped
- Optional: Honey, for drizzling
- 1 cup plain Greek yogurt (or vegan yogurt)
- 1 clove garlic, minced
- 1 teaspoon finely chopped mint (optional)
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
Method 6
- 01
Preheat the oven to 450°F.
- 02
Clean and peel the carrots and chop into 1-inch chunks (or if using long thin carrots, slice them in half). Peel the beets, then slice them into about ¼ inch thick pieces.
- 03
Line a baking sheet with parchment paper. Place the carrots on one side and the beets on the other. Toss each side with ½ tablespoon olive oil and ½ teaspoon kosher salt .
- 04
Bake for about 30 to 35 minutes, until tender and browned (no need to stir).
- 05
Meanwhile, mix together the ingredients for the yogurt sauce and refrigerate. (Stores up to 1 week refrigerated). Finely chop the pistachios and mint and parsley leaves.
- 06
To serve, spread the yogurt sauce on a platter. Top with the roasted vegetables, then sprinkle with the pistachios, mint and parsley. If desired, add a drizzle of honey. Serve immediately.
Provenance
- recipe-clones/acouplecooks-data
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