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Spice-Roasted Beets and Carrots

Servings: 2

Small beets and carrots have tender skins that don’t require peeling. Just be sure to scrub the skins well before roasting.


  • 3 small beets (7 to 8 oz.), scrubbed and cut into 1/2-inch wedges
  • 5 small carrots (about 7 oz.), scrubbed and cut into 1-inch-diagonal pieces
  • 2 Tbs. olive oil
  • 1 Tbs. dark brown sugar
  • 1 tsp. allspice
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 710
  • Carbohydrates (g): 27
  • Fiber (g): 5
  • Sugar (g): 19
  • Protein (g): 3


Position a rack in the center of the oven, and heat the oven to 400°F. Rinse the beets until the water runs clear to prevent them from discoloring the carrots, and then put in a large bowl with the carrots. In a small bowl, combine the oil, sugar, allspice, 1 tsp. salt, and 1/2 tsp. pepper. Add to the vegetables, and toss until the vegetables are coated. Arrange in a single layer on a large rimmed baking sheet, and cook, stirring halfway through, until tender, 20 to 25 minutes. Transfer to a serving bowl, top with the parsley, and serve.


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Reviews (1 review)

  • lichfield | 05/28/2021

    I made these when the issue was released as a side for a winter meal. Wow! Three days ago was my 4th time making them. It was warm out and the meal was more springtime. Today (5/28/2021--almost Memorial Day, USA), near winter arrived and dinner was leftovers. These were as good as new. I do cut the sugar a bit. This is an absolutely wonderful side dish! The allspice gives it a nice sensation on the palate. Eat the colors and enjoy!

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