Smoky Roasted Carrot and Beet (Printable Version)
Sweet roasted vegetables with smoky spices and fresh herbs. An easy, colorful side for any meal.
# Ingredient List:
→ Vegetables
01 - 4 medium carrots, peeled and cut into 1-inch chunks
02 - 3 medium beets, peeled and cut into 1-inch chunks
03 - 1 small red onion, cut into wedges
→ Spices & Seasonings
04 - 2 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - 1/2 tsp garlic powder
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
→ Garnish
10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp toasted pumpkin seeds (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, beets, and red onion.
03 - In a small bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
04 - Pour the spice mixture over the vegetables, tossing until evenly coated.
05 - Spread the vegetables in a single layer on the prepared baking sheet.
06 - Roast for 35-40 minutes, stirring once halfway through, until vegetables are tender and edges are slightly caramelized.
07 - Remove from the oven and transfer to a serving platter. Garnish with fresh parsley and pumpkin seeds, if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The natural sweetness of roasted vegetables pairs perfectly with smoky spices for depth you cannot get from steaming or boiling
- Everything cooks on one sheet pan leaving you with almost zero cleanup and more time to relax
02 -
- Do not crowd the baking sheet or the vegetables will steam instead of roast and you will miss out on those caramelized edges
- The difference between tender and mushy is just a few minutes so start checking at 35 minutes
03 -
- Wear kitchen gloves when peeling red beets unless you want stained hands for a day
- Let the vegetables cool for 5 minutes before serving to allow flavors to settle