Curry Roasted Carrots & Beets
Updated: Apr 17
Oh, these tasty little morsels. There's just something about a roasted vegetable that I crave and love! Cut into bite size pieces and tossed with some savory, interesting spices makes these hard to not keep nibbling on!
What a great combination as well - beets and carrots. Not only do you get variety in color (learn why different colors are GREAT for you in my phytonutrient post!), but great complimentary flavors. Beets have this subtly sweet and earthy flavor that goes so well with the also subtly sweet carrot. If you are a bit iffy on beets, this is a great beginner recipe to try out your taste buds on something new.
Not a fan of either beets OR carrots? Well...that makes me a little sad. BUT - this recipe is VERSATILE! Swap out for any sturdy squash or vegetable! Try butternut squash, acorn squash, sweet potato, russet potato, or cauliflower! The combinations are nearly endless...and if you cut your vegetables into consistent pieces, the cooking time and temperature should stay the same and give you great results.
What do you like to do with your roasted vegetables? Great as a side dish, fantastic as a salad topper - especially if you have leftover roasted vegetables!
4 Whole Carrots
1 tsp Curry Powder
Salt, to taste
1. Preheat oven to 425F (or 220C)
2. Cut tops off beets and carrots. Using a vegetable peeler, peel the outside of the beets and carrots.
3. Chop beets into ½ inch pieces.
4. Chop carrots into coins, no more than ½ inch thick. If carrots are very large, you may need to cut in half lengthwise first, then cut into ½ inch pieces.
5. Arrange on a baking sheet. Drizzle with olive oil. Add curry powder and salt, if desired. Toss until evenly coated.
6. Bake for 25 minutes, stirring about half-way through cooking time. Check for doneness by piercing with a fork. Vegetables should be soft and easily pierced.