Roasted Beets and Tomatoes
A quick recipe of roasted baby beets with cherry tomatoes that is simply seasoned with garlic and thyme.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Keyword: roasted beets, roasted beets and cherry tomatoes
Servings: 3 servings
Calories: 36kcal
Firstly, pre-heat oven to 400 degrees F
Wash and dry beets and tomatoes and trim stems off of beets leaving about half an inch of stem on the beets.
Toss beets and tomatoes in olive oil, salt, pepper and garlic powder and roast until beets are tender and tomatoes caramelized, about 20-30 minutes but keep an eye on them.
Once done, sprinkle with a bit more salt if desired, a drizzle of olive oil and fresh thyme leaves.
Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 28mg | Potassium: 394mg | Fiber: 2g | Sugar: 5g | Vitamin A: 776IU | Vitamin C: 37mg | Calcium: 20mg | Iron: 1mg