💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Cut the vegetables and beets diced.
KnifeCutting board
3
In a bowl, toss the vegetables and beets with the olive oil, date syrup, thyme and salt.
Bowl
4
Spread on a baking sheet in a single layer, without crowding.
Baking pan
5
Roast the vegetables and beets in a hot oven (210°C / 410°F) 30–35 minutes, turning once, until the carrots and beets are tender.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
165calories
1 gprotein
16 gcarbs
10 gfat
● protein 3%● carbs 39%● fat 58%
Per serving (125 g), of 4 servings
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⚖ About the ingredients
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Beet: measured in pieces: one ≈ 82 g · 43 kcal per 100 g · More about Beet →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Thyme: measured in tsp in this recipe: 1 tsp = 1 g · 101 kcal per 100 g · More about Thyme →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
