A simple, yet delicious and healthy side dish to add to your Christmas dinner this year. These crispy, Apple Cider Roasted Carrots & Beets are holiday perfect. They’re sweet with a little vinegar tang, topped off with thyme, giving them sensational seasonal vibes all around. Beets are packed with nutritional health benefits and incredibly good for us, however I’m not much of a beet person myself. However, this recipe may have me convinced otherwise. It’s a vegetable recipe the kids might be surprised they actually like this year.
Ingredients for Apple Cider Roasted Carrots & Beets:
Apple Cider Vinegar- An essential ingredient to give these roasted veggies their flavor. A splash of apple cider vinegar adds bright, tangy flavor and is often appreciated for its potential digestive support, metabolism boosting and natural cleansing qualities. What’s not to love? Pour it on!
Extra Virgin Olive Oil- This oil is a great choice for roasting. It holds up well to moderate oven heat and keeps its heart-healthy benefits intact.
Brown Sugar- The brown sugar is really going to tie everything together, bringing the extra sweetness to this recipe. Other substitutes for brown sugar would be maple syrup or agave.
Carrots- These bright orange beauties are packed with nutrients, and while raw carrots are wonderfully crisp and fresh, cooking them helps your body absorb even more of their beneficial nutrients, getting more bang for your buck!
Beets- This power packed vegetable brings a naturally sweet, earthy flavor plus nutrients that support energy, circulation, and overall wellness. The recipe calls for Golden Beets, but any type of beet will due.
Thyme- This is always best fresh, but if you don’t have it on hand, dried is fine. Thyme adds earthy flavor and a dose of natural antioxidants to make these vegetables both tasty and nourishing.
Ingredients:
- 1/3 cup Apple Cider Vinegar
- 1/3 cup Extra Virgin Olive Oil
- 1 1/2 tbsps Brown Sugar
- Sea Salt & Black Pepper (to taste)
- 6 Heirloom Carrots (sliced lengthwise)
- 3 Golden Beet (large, peeled, sliced into thick wedges)
- 1 tsp Thyme (fresh)
Directions:
- Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
- In a large bowl whisk together the vinegar, oil, sugar, salt, and pepper. Add the carrots and beets and toss well to combine.
- Spread the veggies onto the prepared baking sheet being sure to spread everything out in a single layer. Pour any of the leftover dressing over the veggies. Transfer to the oven and cook for 40 to 45 minutes, until tender, flipping halfway through.
- Plate the veggies and sprinkle with thyme. Serve and enjoy!
Notes:
- Leftovers- Refrigerate in an airtight container for up to five days.
- Serving Size- One serving is approximately 1 1/2 cups.
Health Insights:
- Antioxidants- The combination of heirloom carrots and golden beets provides a rich source of antioxidants, which help combat oxidative stress in the body and may reduce the risk of chronic diseases.
- Digestive Health- The fiber content from the carrots and beets promotes healthy digestion by supporting regular bowel movements and fostering a healthy gut microbiome.
- Heart Health- The use of extra virgin olive oil contributes to heart health by providing healthy fats that can help lower bad cholesterol levels and support overall cardiovascular function.
