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 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6
Calories 199kcal
Author Laura Yautz
Ingredients
For the Vegetables
1lbBeets
1lbCarrots
2tablespoonOlive Oil
Sprinkleof salt
For the Garlic Dill Sauce
½cupunsalted, raw cashews
½cupwater
1garlic clove
2teaspoonpacked fresh dill
½teaspoonlemon juice
Instructions
Preheat oven to 400 degrees.
Clean the beets and carrots, and cut into large match sticks - or whatever shape you want.
Toss with oil and sprinkle with salt.
Roast at 400 degrees for about 20-30 minutes, until beets and carrots are tender.
Meanwhile, make the sauce. Combine all sauce ingredients in a blender, and blend on high until smooth.
Transfer beets and carrots to serving dish. Drizzle with sauce, and sprinkle with chopped dill, if desired. Serve immediately.