Root vegetables are a staple in the winter months, since they’re in season. We’ve been getting a ton of beets lately, and they were starting to pile up in my fridge, so I decided to finally do something with them. What’s more comforting during cold winter days than roasted veggies? I give you…

Roasted Rosemary Beets with Carrots

Roasted Rosemary Beets with Carrots

This recipe is so easy, yet so delicious! It combines the hearty, earthy flavor of the beets with the sweetness of the carrots. Rosemary and clarified butter (ghee) make this a comforting side dish that can be versatile for any meal. Serve in place of your breakfast potatoes, serve cold on top of a hearty salad, or serve with protein for dinner. Bonus that they’re super high in vitamin C, perfect for fighting flu season!


​Roasted Rosemary Beets with Carrots
6-8 beets
4-6 small to medium carrots
2 tbsp fresh rosemary
2 tbsp clarified butter (ghee)
salt and pepper to taste

Start with thoroughly washing your beets and carrots. The must be de-leafed, but it is your choice whether to peel them or not. Since we are dealing with organic veggies here, it’s not necessary to peel them, and the skin adds a nice texture when left on. Plus, it saves you time. Bonus! Next, cut beets and carrots into chunks. Place your beet and carrot chunks in a baking dish, and sprinkle with fresh rosemary, salt and pepper. Last, melt the butter until it’s liquid, and pour over the veggies. Toss until coated evenly. Place in the oven on 425 for about 35-45 minutes, or until fork tender.

Be careful not to burn them, because they will turn bitter. Bon appetit!