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Roasted Beetroot and Carrots with Balsamic and thyme on a plate
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Roasted Beetroot and Carrots with Balsamic

Roasted Beetroot and Carrots with Balsamic is the perfect side dish for autumnal and winter dinners.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: balsamic vinegar, beetroot, black pepper, carrots, olive oil, salt, thyme
Servings: 4 people
Calories: 211.47kcal

Equipment

  • 1 chopping board
  • 1 Sharp knife
  • 1 vegetable peeler
  • 1 roasting tray
  • baking paper

Ingredients

  • 3 large beetroot peeled and cut into wedges
  • 4 carrots peeled and cut into chunks
  • 3 tablespoon olive oil
  • 1 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper
  • 1 tablespoon thyme leaves
  • 1 tablespoon balsamic vinegar

Instructions

  • Pre-heat your oven to 200C / 400F / gas mark 6.
  • Toss the vegetables with oil, salt, pepper and thyme.
  • Spread on a baking try and roast for 35 - 40 minutes, turning halfway.
  • Drizzle with balsamic vinegar in the last 10 minutes.
  • Serve warm and enjoy!

Nutrition

Calories: 211.47kcal | Carbohydrates: 26.61g | Protein: 4g | Fat: 11.03g | Saturated Fat: 1.53g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.74g | Sodium: 783.92mg | Potassium: 876.89mg | Fiber: 7.73g | Sugar: 17.28g | Vitamin A: 10342.49IU | Vitamin C: 16.4mg | Calcium: 62.51mg | Iron: 2.24mg