Roasted Carrots and Beets

Roasted Carrots and Beets

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  • Each serving
  • 110 cal
  • 6g fat (2.5g sat)
  • 10mg chol
  • 290mg sodium
  • 15g carb
  • 4g fiber
  • 2g protein


  • 6 medium or 4 large beets, greens trimmed and stems left on
  • 6 medium carrots, peeled and cut in half lengthwise, then quartered
  • 2 teaspoons olive oil
  • 2 tablespoons melted butter
  • 1/4 cup orange or tangerine juice
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh dill


Preheat oven to 400º F.

Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.

Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender.

Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.

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