Roasted Rosemary Beets and CarrotsRecipe posted in: Healthy Sides & Snacks
Our customers love this unbelievably flavorful Roasted Rosemary Beets and Carrots recipe, which is a must-try if you’re looking for a delicious side dish to accompany your healthy dinner, or if you’re just in desperate need of a new way to prepare your healthy veggies. It’s a great fall-inspired dish that can (and should!) be enjoyed all year long.
Nutrient-packed beets and carrots are tossed in tangy red onion, oil and rosemary, then slowly roasted to soak in all of the flavor of the seasoning as they sizzle together on the baking sheet in your oven. Top your Roasted Rosemary Beets and Carrots with a sprinkle of black pepper and (voila!) you have a healthy side dish that is literally bursting with flavor… all for just 130 calories per serving. Eating healthy has never been so easy (or so delicious!).
The best part? This easy recipe makes four fabulous servings. That means you’ll have enough to share with family members who will be pleasantly surprised by the savory flavor this Roasted Rosemary Beets and Carrots recipe dishes out, or you can look forward to having healthy left-overs at your fingertips for the next few days!
Count one serving of this super healthy side dish on your NuMi App log as one-and-a-half Vegetables and two Extras.
If you like this delicious recipe, you will absolutely fall in love with our popular Farro Roasted Vegetable Salad recipe, too. You can view this tasty recipe by clicking on the link below.
Not sure how you feel about beets? Read this article to find out just how good they are for you, and to get some tasty ideas for how to prepare them. If you prefer to savor your carrots solo, you’ll love our recipe for Honey Balsamic Glazed Carrots. Click here to get the recipe >
Calories per Serving: 130
On Nutrisystem, Count As: 1 ½ Vegetables, 2 Extras
- 2 cups beets, peeled and cut into 1/2-inch wedges
- 2 cups carrots, peeled and cut diagonally into 2-inch slices
- 1 cup red onion, cut into large chunks
- 2 Tbsp. olive oil
- 2 sprigs fresh rosemary
- Black pepper, to taste
- Preheat oven to 450 F.
- Toss beets, carrots, onion, oil, rosemary and pepper on a baking sheet.
- Roast, tossing once, until vegetables are soft, about 30-35 minutes.