Description
This Balsamic Roasted Beets and Carrots recipe features tender, caramelized root vegetables roasted to perfection and enhanced with a tangy balsamic glaze. Finished with a creamy tahini dressing and fresh herbs, this dish makes a vibrant, healthy side that’s perfect for any meal.
Ingredients
Scale
Vegetables
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 medium beets, peeled and cut into smaller ¾-inch pieces for even roasting
Roasting Mixture
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning (or a mix of thyme and rosemary)
Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1-2 tablespoons water
Garnish
- Fresh parsley or dill, finely chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure easy cleanup after roasting.
- Prepare Vegetables: In a large mixing bowl, combine the peeled and cut carrots and beets with extra virgin olive oil, balsamic vinegar, salt, black pepper, and Italian seasoning. Toss thoroughly to coat all the vegetable pieces evenly.
- Roast Vegetables: Spread the coated carrots and beets in a single layer on the prepared baking sheet. Roast in the preheated oven for 35 to 40 minutes, flipping the vegetables once halfway through cooking. Roast until the vegetables are fork-tender and have caramelized edges.
- Make Tahini Dressing: While the vegetables roast, whisk together tahini, extra virgin olive oil, balsamic vinegar, Dijon mustard, lemon juice, and 1 tablespoon of water in a small bowl. Add more water if needed to achieve a smooth, pourable consistency.
- Assemble and Garnish: Transfer the roasted vegetables to a serving platter. Drizzle with the prepared tahini dressing or serve the dressing on the side. Sprinkle finely chopped fresh parsley or dill over the top for a burst of flavor and color.
- Serve: Enjoy the dish warm or at room temperature as a delicious side that complements a variety of main courses.
Notes
- For even roasting, cut the beets into smaller pieces than the carrots since they take slightly longer to cook.
- You can substitute Italian seasoning with your favorite herbs like thyme and rosemary.
- The tahini dressing can be adjusted to your desired consistency by adding more water gradually.
- Make sure to toss the vegetables halfway through roasting to ensure even caramelization on all sides.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
