Don't I have to roast beets in aluminium foil first so they don't dry out?

Name: Roasted Beets and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb beets, peeled and cut into bite-sized pieces; 1 lb carrots, peeled and cut into bite-sized pieces; 1 tbsp avocado oil (or other cooking oil); 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1 tsp garlic powder; 2 tsp Italian seasoning; 1 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp dijon mustard; 2 tsp honey (or maple syrup); 1 tbsp finely chopped parsley

No, I don't do this for this recipe because I actually want the edges to be a little crispy and caramelized, it's where all the flavor is! I would roast them in foil for a recipe like this Greek Beet Salad with Yogurt .

Roasted Beets and Carrots

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5 from 1 review

Roasted Beets and Carrots

Recipe by Veronika Sykorova

These Roasted Beets and Carrots are caramelized, flavorful, and so easy to make! Seasoned with Italian seasoning and homemade balsamic vinaigrette, and ready in less than 40 minutes! You can serve it as a side with any meal. It's vegan, gluten-free, and so good!

Total Time40 minutes
Yield3-4 1x
DietVegan

Ingredients

Units Scale

1 lb beets, peeled and cut into bite-sized pieces
1 lb carrots, peeled and cut into bite-sized pieces
1 tbsp avocado oil (or other cooking oil)
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
2 tsp Italian seasoning
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp dijon mustard
2 tsp honey (or maple syrup)
1 tbsp finely chopped parsley

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Instructions

Preheat your oven to 425°F and prepare a large baking sheet. Parchment paper is optional.
Add the chopped beets and carrots to the baking sheet (I like to keep them separated so that the beets don’t dye the carrots red).
Drizzle with avocado oil and season with sea salt, black pepper, garlic powder, and Italian seasoning. Toss to coat everything well.
Roast the vegetables in the oven for 20 minutes.
While they’re roasting, whisk together the vinaigrette. In a small bowl, whisk extra virgin olive oil, balsamic vinegar, dijon mustard, and honey until emulsified.
After 20 minutes in the oven, drizzle the beets and carrots with the vinaigrette, toss to coat, and roast in the oven for another 10 minutes.
Serve the veggies sprinkled with finely chopped fresh parsley and some flaky sea salt and extra black pepper if desired. Enjoy!

Notes

Storing: Store any leftovers in an airtight container in the fridge for up to 3-4 days.

Reheating: I recommend reheating the veggies in a non-stick pan on the stove with a splash of water until warmed through. Alternatively, you can also reheat them in the oven at 350°F, but I usually don’t do this because it risks them getting dried out more.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Sides
Method: Oven
Cuisine: American

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Find it online: https://thehealthfulideas.com/roasted-beets-and-carrots/