Roasted Carrots, Beets, and Onions

I have to admit, I’m not the biggest fan of certain raw veggies. Sugar snap peas are my favorite veggies to eat raw, but there’s one way I love to eat all veggies, and that is when they are roasted! There’s something about the taste of roasted veggies that I never get tired of!

On a recent trip to the grocery store, I was in the produce section eyeing the colorful bags of organic rainbow baby carrots. I was also thinking that I had not been eating many veggies lately, so it was time to roast some! Near the carrots, I found a bag of organic beets, and thought that might taste good with the carrots. And I added the organic yellow onions because I’m a big fan of roasted onions!

I usually use all organic veggies when I’m roasting them—I just feel better about using organic if they’re available and not too way-out expensive. I really liked this combination of roasted veggies—they all tasted great together. And these veggies are all so good for you. I hear so many great things about beets especially, and I really liked the taste of the roasted beets! So when you’re feeling like you need to eat something healthy, give this a try!

Roasted Carrots, Beets, and Onions

  • Servings: 4-6
  • Difficulty: easy
  • Print

ROASTED CARROTS, BEETS, AND ONIONS by NancyC
Makes 4 to 6 servings

1 (12-ounce to 1 lb.) bag of organic baby carrots (I used a bag of “Rainbow” carrots)
4 medium-size fresh organic red beets, cut or sliced into bite-size chunks
2 medium-size organic yellow onions, cut or sliced into bite-size chunks
2 Tablespoons olive oil
2 to 3 cloves of garlic, minced
1 teaspoon salt, onion salt, or your favorite seasoned salt
Dash of black pepper, to taste
2 teaspoons dried parsley

Preheat oven to 375˚F. Line a 10 x 15″ or 13 x 18″ baking sheet with parchment paper.

Place baby carrots and the chunks of red beets and onions on lined baking sheet. Drizzle with olive oil, then sprinkle evenly with minced garlic, salt, pepper, and dried parsley.

Roast in oven at 375˚F for 40 to 48 minutes, until all the veggies are tender. Remove from oven, transfer veggies to a serving bowl with a large mixing spoon, and serve.

Recipe from NancyC | nancy-c.com

These roasted veggies make a great side dish or you could toss them in a salad and have that as a healthy meal! Are you a fan of roasted veggies too?

Sharing at Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday.

4 thoughts on “Roasted Carrots, Beets, and Onions

  1. Janet

    I presume you’re to peel the beets? (I’ve never used beets before) How do you keep the mess down if you do peel them?

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    1. nancyc Post author

      Hi Janet—I did not peel the beets. I just washed them good and cut them into chunks, so it really didn’t make a mess. I put parchment paper over my cutting board, since beets make things so reddish, and just threw away the parchment paper after I was done cutting them!

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