NY Rock’N Roasted Veggies

Source: Modified from a recipe developed for school food service by Broom-Tioga BOCES and Rural Health Network

Serving size: 1/2 cup

Servings per recipe: 5

These roasted vegetables are sure to delight your whole family - they are easy to prepare and are a great blend!

View Nutrition Facts


  • 15 oz. Carrots, raw
  • 5 oz. Beets, raw
  • 2 tablespoons Vegetable oil, canola
  • ¼ teaspoon Salt, table
  • ¼ teaspoon Spices, pepper, black
  • ½ teaspoon Honey


measuring cups measuring spoons 2 pans mixing spoons cutting mats sharp knives


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop carrots and beets into 1-inch pieces.
  3. Mix together carrots with ⅔ of oil, salt, pepper, and honey. Mix together beets with 1/3 of oil, salt, pepper, and honey.
  4. Roast on separate pans at 350 degrees Fahrenheit for 15-20 minutes, stirring halfway through. Baking times may differ depending on the oven and size of carrots/beets.
  5. When they are done roasting, gently mix together carrots and beets.


Try adding potatoes as well for a starchy vegetable group!

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Carrots can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops & bottoms. Add to salads, have as a snack with dip. Carrots can be steamed, microwaved, roasted or boiled until tender.