Roasted Beets and Carrots

Ingredients

3 golden beets chopped
4 carrots chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp salt
1 tsp rosemary fresh

Directions

Preheat oven to 400 degrees.
Combine the olive oil, balsamic vinegar, salt and rosemary in a small bowl and whisk together.
Chop the beets and carrots if they aren’t already. Toss with the olive oil mixture and spread out not a sheet pan.
Roast beets and carrots for 20 minutes. I prefer to check them 10-15 minutes in and gently toss them so that more than one side gets toasty.

Beets, Carrots

Source: Savor and Savvy

Featured recipes

Sign up for our newsletter

Get the latest fresh farming news and events – as well as produce tips and recipes direct to your inbox.

2900 Lopez Drive
Arroyo Grande, CA 93420

P.O. Box 360
Arroyo Grande, CA 93421

©2025 Talley Farms Box. All rights reserved.

Consent Preferences