Beets – my favorite vegetable
A big plate of roasted beets and carrots is one of my favorite things to eat. Seriously. I had never had a beet until my first pregnancy. Prior to that, my only association with beets was that Dwight from The Office had a beet farm and ate them around the office. As a first time pregnant lady I spent an insane amount of time on Pinterest looking at baby and pregnancy related blog posts. I hardly ever ventured into recipes on Pinterest because looking at pictures of food made me sick. However, I somehow came across a recipe for roasted beets. I tried it and I was hooked. I eventually started adding carrots and it was even better. The flavor of the carrots complemented the beets perfectly. I’m sure I ate more roasted beets and carrots than anything else the entire pregnancy.
The perfect Allergy-friendly side dish
It’s hard to know what to feed the family for dinner when you have to worry about food allergies. Many typical side dishes contain wheat, dairy, and eggs, and therefore just don’t pass the safety test. This means no dinner rolls, cheesy potatoes, cornbread, mac and cheese, or Parmesan-roasted anything. Different variations of rice, vegetable dishes, and fruit are the norm. This roasted beets and carrots recipe is the perfect side dish to add to your gluten-free, dairy-free, allergy-friendly side dish repertoire. It’s so simple and delicious that I know it will quickly become one of your favorites!
Tips when Roasting Vegetables
You don’t roast beets 12783 times without learning a trick or two. Firstly, not all vegetables roast at the same speed. This goes for any roasted vegetable dish. Some vegetables will just cook faster than others. For example, asparagus cooks much faster than potatoes. Squash, mushrooms, onions, peppers, and asparagus all roast rather quickly. White potatoes, sweet potatoes, beets, and carrots all take longer. However, even beets and carrots don’t cook at the same speed! Now maybe it’s just my experience but my carrots always cook faster than my beets so I like to cut my carrots into larger pieces than my beets.
Secondly, even though the beets and carrots are tossed in plenty of olive oil, they will still stick to the pan! Always spray your cooking sheet with nonstick cooking spray before arranging the vegetables on the pan.
Lastly, the vegetables will have a hard time cooking properly if you don’t use enough oil. I typically cut the amount of oil in cooking recipes down because I like to eat a little lighter. When roasting vegetables you need the oil.
If you are looking for a gluten-free, allergy-friendly main dish to serve along with these roasted beets and carrots, try my slow cooker Salsa Verde Taco Chicken. It’s unbelievably easy and so tasty!
Roasted Beets and Carrots
- Sheet pan
- 1 bunch beets 3 to 4 medium beets
- 6 large carrots
- 3 tbsp olive oil
- ¾ tsp salt can also use seasoning salt
- ¼ tsp black pepper
- Preheat oven to 425°.
- Wash and peel beets and carrots. Chop into small chunks. *Note: the carrots cook faster than the beets. To uniformly cook the vegetables, cut the beets into smaller pieces than the carrots.
- In a medium bowl, toss the carrots and beets with the olive oil, salt, and pepper.
- Line a large metal sheet pan with foil. Spray lightly with cooking spray. Spread the vegetables in a single layer on the pan. Bake for 25 minutes or until tender.
Did you try this recipe? If you did I would love to see it! Please share a picture of it on Instagram and tag me, @allergyalamode, along with the hashtag #allergyalamode.