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This is the perfect pot roast recipe for comfort cooking at its best. Chuck roast is slow cooked in the oven with potatoes and vegetables until fork tender, then served with delicious gravy.
These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a…
These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a shower of fresh mint and pistachios! Everyone loves the flavor and beautiful plating—the perfect side dish for Thanksgiving, Christmas, or even a weeknight dinner.
We’re fascinated by how humble ingredients can become something magical with just the right kitchen moves. Case in point: these roasted beets and carrots. As cookbook authors constantly in search of new flavor ideas, Alex and I created this recipe based on inspiration from a memorable meal we had in Paris. And boy, did the results deliver!
First, you’ll caramelize the carrots and beets in a hot oven—then serve them over a swoosh of garlicky yogurt, sprinkled with fresh mint and pistachios (and maybe, a drizzle of honey). It makes the kind of dish where people lean over and ask, “What did you do?!” and perfect as a Thanksgiving side dish or even for weeknight dinners. We know one thing: this is the way we’ll be eating these two veggies on repeat.
“This recipe was super easy and quick to come together. This is an excellent side to any protein because it’s so simple! The pistachios and mint added a little something extra. I used colored carrots and golden beets and it all just looked so pretty! It would be lovely on a Thanksgiving or Christmas table.” -Tanvee
Of course, you don’t have to take the “fancy” serving suggestions: these roasted beets and carrots are just as good on their own! The serving suggestions make it like a restaurant-style dish. (For kids, you might want to deconstruct a little bit based on their tastes!) Here are a few things to keep in mind for this recipe:
This recipe works well as a side dish for holidays like Thanksgiving and Christmas. It also could be a weeknight meal if you serve it with a protein and grain, like seared chicken or chickpeas and cooked farro.
An inspiration we took from that meal in Paris was serving roasted vegetables over a garlicky yogurt sauce, dressed up with herbs and nuts. To be fair, it’s a Mediterranean-style trick, not Parisian—which the restaurant was quick to pay tribute to.
The yogurt sauce is tangy and savory, and dragging a forkful of the earthy vegetables through it makes them taste absolutely divine.
This recipe is a great side dish for everyday meals and holidays, and works well made in advance! To do so, roast the vegetables until tender. Leave them at room temperature for a few hours, or refrigerate until serving. When ready to serve, reheat in a 350°F until warmed through.
This roasted beets and carrots recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use tahini sauce or cashew cream in place of the yogurt sauce. (You can also substitute non-dairy yogurt for the yogurt, but we find that the quality and flavor of different brands varies greatly.)
These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a shower of fresh mint and pistachios! Everyone loves the flavor and beautiful plating—the perfect side dish for Thanksgiving, Christmas, or even a weeknight dinner.
For the roasted beets and carrots
Yogurt sauce:
Make ahead instructions: Roast the vegetables until tender. Leave at room temperature for a few hours, or refrigerate until serving, then reheat in a 350°F until warmed through.
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