Red Meat Allergy Friendly Roasted Beets and Carrots with Herbs
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 1 lb beets (about 3 medium), peeled and cut into 1-inch wedges
- 1 lb carrots (about 5 medium), peeled and cut into 1-inch pieces
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- ¾ tsp salt
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the beet wedges and carrot pieces with the olive oil, apple cider vinegar, thyme leaves, and salt until evenly coated.
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