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Thyme Roasted Beets and Carrots
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Thyme Roasted Beets and Carrots

Thyme Roasted Beets and Carrots

with Fresh Orange

This sweet side dish is tickled pink! Rustic pieces of rosy beets, carrots and red onion all caramelize together in the oven, and you only need one pan!

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time55 minutes


serving amount

452 g


340 g


113 g

Red Onion

7 g


1 unit


1 tsp

Garlic Salt

Not included in your delivery

2 tbsp


0.13 tsp



Nutrition Values

Calories110 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate17 g
Sugar10 g
Dietary Fiber4 g
Protein2 g
Cholesterol0 mg
Sodium280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Start beets

Peel, then trim tops off beets. Cut beets into 1/2-inch wedges. Add beets, 1/2 tsp garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer, then roast in the top of the oven for 10 min. (NOTE: You will continue to roast beets with carrots and onions in step 3.)


While beets roast, peel, then cut carrots into 1/2-inch rounds, on an angle. Peel, then cut onion into 1-inch wedges. Add carrots, onions, thyme sprigs, remaining 1/2 tsp garlic salt and 1 tbsp oil to a large bowl. Season with pepper, then toss to coat.

Roast beets and carrots

When beets have roasted for 10 min, remove the baking sheet from the oven. Add carrot mixture to the baking sheet with beets, then toss to combine. Arrange veggies in a single layer. Roast in the top of the oven, tossing halfway through, until tender and caramelized, another 35-38 min.

Finish beets and carrots

Remove and discard thyme sprigs. Juice 1 orange. Add orange juice to the baking sheet with veggies, then toss to coat. When ready to serve, transfer veggies to a serving dish.

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