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Roasted Beets and Carrots


Beets and carrots together pack a punch to your immune system, making this an ideal side dish to help keep you healthy year round. Debra Brammer, ND, clinical dean of naturopathic medicine at Bastyr Center for Natural Health, presented this recipe during a talk called "Herbs to Support Immunity," part of the 2011 Living Naturally fall lecture series at the clinic. Watch the talk in its entirety and view Dr. Brammer’s other immune-boosting recipes via the article “Bastyr Dean Shares Recipes for Immunity.”


2 bunch
beets, greens removed, washed, peeled and sliced into wedges
carrots, peeled, washed and cut into pieces about the same size as the beets
3 tbsp
olive oil
  to taste
Sea salt and fresh ground pepper


Mix all ingredients into a large baking dish, and bake at 350 degrees Fahrenheit, uncovered, for about 45 minutes to 1 hour, or until vegetables are tender. Stir occasionally throughout baking time. Serve as a side dish.

You may also puree this and use it as a base for soup. Just add chicken or vegetable broth and seasonings. At our house we call it Sunset Soup.

Beets and carrots
SourceOriginal recipe by Debra Brammer, ND, Bastyr’s associate clinical dean of naturopathic medicine
Prep time
5 minutes
Cooking time
1 hour
Total time
1 hour, 5 minutes