Lime Roasted Root Vegetables Recipe

Golden roasted beets carrots onions hit perfect caramelized crunch, then lime dressing whisk zesty brightens every earthy bite. Nordic Ware sheet pan 425°F roast transforms roots, quick lime drizzle wakes flavors American side magic. Vibrant healthy pairs grilled meats fish, table stunner ready 40 minutes.

Lime Roasted Root Vegetables Recipe

Beets carrots onions roasted lime dressing zesty.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 175

Ingredients Equipment Method Notes

Ingredients

  

Root Vegetables

• 1 ½ lb beets 1-inch chunks
• 1 ½ lb carrots 1-inch chunks
• 2 large onions wedges
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

Lime Dressing

• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp lime zest
• ½ tsp salt

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Nordic Ware half-sheet (Oven)
• Tongs
• Measuring spoons

Method

 

1. Peel beets carrots chef's knife cutting board. 1-inch chunks beets uniform. Onions quarter wedges. Mixing bowl dump.
2. Drizzle 3 tbsp olive oil bowl. Sprinkle 1 tsp salt ½ tsp pepper. Hands toss coat 30 seconds. Foil wrap beets 15 minutes first Nordic Ware sheet.
3. Preheat oven 425°F. Parchment Nordic Ware half-sheet spread single layer tongs. Roast 20 minutes shake mitts. Add onions 15 minutes charred.
4. Whisk 3 tbsp lime juice 2 tbsp oil 1 tsp zest ½ tsp salt bowl. Hot roots dump toss glossy. Plate steaming zesty.

Notes

1-inch uniform done together. Beets foil first controls bleed. Single layer crisps. Lime post-roast wakes flavors.