Roasted Zucchini and Beets
Roasted Zucchini and Beets, an easy roasted vegetable side dish with fresh summer zucchini and earthy beets. Great as a side or as a topping for salads or bowls!
Ingredients
- 4 medium zucchini
- 2 large beets red or golden
- 1 tablespoon olive oil
- 2 cloves garlic sliced thin
- ¼ cup fresh herbs or 2 tablespoons dried herbs
- 1 pinch salt and pepper
Instructions
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. To cut beets, cut in half and then into cubes (you do not have to remove outer peel).
- Season vegetables: Place sliced zucchini and beets on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any dried or fresh herbs.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 40 minutes. At about 20 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
- Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and beets recipe is a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 126kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 134mgPotassium: 980mgFiber: 6gSugar: 14gVitamin A: 753IUVitamin C: 47mgCalcium: 61mgIron: 2mg
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