Roasted Beets and Carrots with Crushed Spices
20 min
Easy
2 servings
🥕
2
Golden Beets
🥕
2
Red Kyoto Carrots
🥕
2
Purple Carrots
🧂
5 g
Cumin, Coriander, Nigella Seeds
🥑
30 ml
Avocado Oil
🧂
2.5 g
Sea Salt
🍋
0.5
Lemon
Preparation Steps
Step 1/2
Toss vegetables with avocado oil and roast for 15-20 minutes at 425ºF.
Step 2/2
Top with sea salt and crushed spices.
Composition
Ingredients
Types
Vegetables, Spices, Oils, Condiments
Ingredients
Golden Beets, Red Kyoto Carrots, Purple Carrots, Cumin, Coriander, Nigella Seeds, Avocado Oil, Sea Salt, Lemon
Allergens
to inform
Dietetics
Dietary regimen
Vegan, Vegetarian, Gluten-free
Calories
150 kcal
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
10 minutes
Overall
20 minutes
Difficulty
Level
Easy (1/4)
Steps
2 steps
Equipments
Utensils
Oven, Baking Tray, Knife, Bowl
Appliances
Oven
Type
Type
Type Of Dish
Side Dish, Salad
Occasions
Dinner, Lunch
Origin
Source
Platform
to inform
Original Creator
to inform
Origin
Cuisine
International
Geographic
to inform
Various
Aspect
Texture
Crunchy
Flavors
Savory, Earthy
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : 1-2 hours, fridge : 2-3 days, freezer : Not recommended