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Thyme Roasted Beets and Carrots

Thyme Roasted Beets and Carrots

with Fresh Orange
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Calories
110 kcal
Protein
2g protein
Total
55 minutes
Difficulty
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

452 g

Beet

340 g

Carrot

113 g

Red Onion

7 g

Thyme

1 unit

Orange

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

Calories110 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate17 g
Sugar10 g
Dietary Fiber4 g
Protein2 g
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.

Cooking Steps

Start beets
1

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.)

Prep
2

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
3

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
4

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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