We thought we would share something a little different, today. These roasted beets and carrots are so pretty and delicious. We used yellow beets, which are a little milder than red beets. We also added some carrots to sweeten things up a bit, too.
How to Make Roasted Beets and Carrots with Sage
The basis of this recipe is, of course, those sweet and succulent yellow beets. We added a pop of flavor with sage, a punch from garlic, a touch of balance from rosemary and one more secret ingredient, white wine vinegar. It is magical, the vinegar awakens the whole dish, acting in the same way a spritz of lemon to calamari or horseradish to roast beef does.
We were happy to eat our roasted beets and carrots directly from the roasting pan, but you could of course present this as a side dish, on top of an arugula salad or even with some tart and creamy goat cheese.
If you enjoyed our Roasted Beets and Carrots with Sage, you may also enjoy these:
- Salt Roasted Potatoes from Inspired Taste
- Roasted Beets with Pears and Tomato from Inspired Taste
- Cheddar Roasted Broccoli from Inspired Taste
- 1/2 pound yellow beets
- 1/2 pound carrots
- 1-2 garlic cloves, smashed
- 4 sage leaves
- 1 sprig of rosemary
- 2 tablespoons olive oil
- 1-2 tablespoons white wine vinegar
- salt to taste
- Heat oven to 400 degrees F.
- Add the carrots and beets to a large pot of simmering water, seasoned with salt; cook until just tender then remove from the water and plunge into an ice water bath to cool. Once cooled, peel the beets then cut both the carrots and beets into halves or quarters, depending on preferred size.
- Add to a roasting pan and toss with the smashed garlic, sage, rosemary, olive oil, white wine vinegar and a pinch of salt. Place into the oven and roast for about 30 minutes. The beets and carrots should become slightly golden.
- Serve as a side dish or on top of an arugula salad or add some crumbled goat cheese.
- (Note: if substituting for red beets, consider using one pot of water for the carrots and the other for the red beets to prevent discoloration from the red pigment of the beets. Also, replacing the white wine vinegar with balsamic vinegar would be a great option for red beets).