My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Delicious, simple, and easy vegan side dish made with beautiful autumn vegetables: roasted beets and carrots. A drizzle of agave adds caramel notes and eliminates the use of oil.
This vegan side dish recipe is the perfect marriage of root vegetables. It’s juicy, satisfying, and a little bit sweet. Beets and carrots are both in season in autumn. Their color literally screams fall! Both will make a nice mani & pedi color, especially the beet 😊
I’ve been making this side dish recipe for a while now, which means I’ve experimented a lot. When you remake a dish many times, it’s hard to exercise self-control and not go crazy with the spices. Since it’s the first time I’m posting this recipe, I’ll keep it simple and very autumn-like. Our only star spice will be cinnamon.
This side dish recipe goes well with many entrees. A few ideas:
- Veggies in a buddha bowl
- With a mushroom steak
- In a salad with kale or mixed greens
- With mashed cauliflower
What do beets really taste like? They are sweet, very earthy with a dense texture. Beets are quite tough uncooked, but after roasting they turn into tender goodness. Carrots are also sweet, aromatic, and have a very juicy texture after cooking.
There is an old-age debate over roasting vs. steaming veggies. I prefer roasting any day. Roasting vegetables caramelizes them. It intensifies their flavor and brings out their most pungent notes. This makes roasted beets and carrots taste like a guilty pleasure! Yumss….
To bring the two vegetables together and to solidify their union, we’ll be adding a magic bonding ingredient – agave! Agave adds sweet notes of caramel and helps caramelize the vegetables. It also eliminates the need to add oil. So, if you’re looking for an oil-free side dish, well, this baby is for you!
If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Delicious, simple, and easy vegan side dish made with beautiful autumn vegetables: roasted beets and carrots. A drizzle of agave adds caramel notes and eliminates the use of oil (so it’s oil-free!)
- 2 cups carrots chopped
- 3 medium size beets chopped
- 3 tbsp agave
- 2 tsp cinnamon
- Salt
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Preheat oven to 375 F / 200 C.
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Slice beets and carrots into medium-sized pieces so that they are roughly the same size. This will ensure even cooking.
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Combine chopped beets and carrots in a large bowl. Add cinnamon, salt, and agave. Toss to coat evenly. Transfer to a baking sheet.
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Bake for 30-40 minutes, turning half-way.
Nutritional Information: Calories: 61 Fat: 0 g Saturated fat: 0 g Carbohydrates: 41.9 g Dietary Fiber: 2.9 g Sugar: 11.3 g Sodium: 149 mg Protein: 1 g
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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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