Roasted Carrots & Beets

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: AIP, Clean Eating, Dairy Free, Family Challenge Approved, Gluten Free, Grain Free, Nut Free, Paleo, The 30 Clean Approved, V Clean Challenge Approved, Vegan, Vegetarian
Carrots & beets tossed with a splash of avocado oil and a pinch of sea salt make this side dish incredibly simple & delicious!

Did you know... Beets are high in immune-boosting vitamin C, fiber, and essential minerals.
Adjust serving size: 


  • 2 carrot
  • 1 red beet sliced
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper omit for AIP

How to Make:

  1. Preheat oven to 400° and place the rack in the middle of the oven.
  2. If the carrots are thick, cut them in half lengthwise. If not, leave them whole. Slice the beets into half-inch thick slices.
  3. Coat the vegetables with the avocado oil, place them onto a baking sheet in a single layer, and then roast in the oven for 20 minutes, or until browned and tender. They are done when they have shrunk a bit and turned golden brown on the edges.
  4. Garnish the roasted veggies with salt & pepper, and serve immediately.

Nutrition Facts
Roasted Carrots & Beets
Amount Per Serving
Calories 108 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 547mg 23%
Potassium 132mg 4%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 8g
Protein 2g 4%
Vitamin A 260%
Vitamin C 13%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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