Roasted Beets and Carrots 2

Roasted Beets and Carrots with Creamy Garlic Dill Sauce

Roasted beets and carrots will steal the show from your main dish! Sweet, creamy, and garlicky, there's something for everyone - even your pickiest eater!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 199 kcal


For the Vegetables

  • 1 lb Beets
  • 1 lb Carrots
  • 2 tbsp Olive Oil
  • Sprinkle of salt

For the Garlic Dill Sauce

  • 1/2 cup unsalted, raw cashews
  • 1/2 cup water
  • 1 garlic clove
  • 2 tsp packed fresh dill
  • 1/2 tsp lemon juice


  1. Preheat oven to 400 degrees.

  2. Clean the beets and carrots, and cut into large match sticks - or whatever shape you want.

  3. Toss with oil and sprinkle with salt.

  4. Roast at 400 degrees for about 20-30 minutes, until beets and carrots are tender.

  5. Meanwhile, make the sauce. Combine all sauce ingredients in a blender, and blend on high until smooth.

  6. Transfer beets and carrots to serving dish. Drizzle with sauce, and sprinkle with chopped dill, if desired. Serve immediately.