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Rock n' Roasted Veggies

These roasted vegetables are sure to delight your whole family – they are easy to prepare and taste great!
Rock N' Roasted Veggies

Recipe Source: Modified from a recipe by Broom-Tioga BOCES and Rural Health Network


  • 5 oz. Carrots, raw
  • 5 oz. Beets, raw
  • 2 tablespoons Vegetable oil, canola
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Spices, pepper, black
  • ½ teaspoon Honey


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop carrots and beets into 1-inch pieces.
  3. Mix together carrots with ⅔ of oil, salt, pepper, and honey.
  4. Mix together beets with 1/3 of oil, salt, pepper, and honey.
  5. Roast on separate pans at 350 degrees Fahrenheit for 15-20 minutes, stirring halfway through. Baking times may differ depending on the oven and size of carrots/beets.
  6. When they are done roasting, gently mix together carrots and beets. 
Serving Size: 1/2 cup
Total Fat7 g
Saturated Fat0 g
Cholesterol0 mg
Sodium220 mg
Total Carbohydrate6.3 g
Dietary Fiber2 g
Total Sugars4 g
Added Sugars included0 g
Protein1 g
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