Roasting vegetables transforms simple ingredients into a flavorful, nutrient-packed side dish.
This small-batch recipe combines beets, potatoes, and carrots for a colorful, fiber-rich dish that’s low in saturated fat and full of heart-healthy nutrients.
With just 10 minutes of prep and minimal hands-on time, it’s perfect for busy weeknights, meal prepping, or adding a wholesome touch to any meal.
Roast Beets and Potatoes
Equipment
- 1 knife
- 1 cutting board
- 1 pair of tongs
- 1 Baking sheet
Ingredients
- 1 carrot washed and dried
- 2 medium beets washed and dried
- ½ pound Yukon Gold potatoes washed and dried
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). A properly preheated oven ensures that the vegetables roast evenly and develop a rich, caramelized flavor. Place the oven rack in the middle position to allow optimal air circulation around the baking sheet.
- Prepare the Vegetables: Wash all vegetables thoroughly under cool running water. Peel the beets if desired, though leaving the skin on is acceptable if they are organic and well-scrubbed. Peel the carrot and scrub the Yukon Gold potatoes to remove any dirt. Pat all vegetables dry with a clean kitchen towel or paper towels to remove excess moisture, which helps prevent steaming and encourages browning.
- Chop Vegetables Uniformly: Using a sharp knife and cutting board, cut the carrot, beets, and potatoes into evenly sized pieces, approximately 1-inch cubes. Uniform sizes ensure that all vegetables cook at the same rate. Place the chopped vegetables in a large mixing bowl for easy tossing.
- Season with Oil and Herbs: Drizzle 2 tablespoons of extra virgin olive oil over the chopped vegetables. Sprinkle 1 tablespoon of Italian seasoning evenly over the bowl, then add salt and pepper to taste. Gently toss the vegetables with clean hands or a spatula until each piece is fully coated. Proper coating prevents sticking and ensures even roasting.
- Arrange on Baking Sheet: Transfer the seasoned vegetables to a rimmed baking sheet in a single layer, making sure pieces are not crowded. Crowding causes steaming instead of roasting, preventing the vegetables from developing a golden-brown exterior.
- Roast in the Oven: Place the baking sheet in the preheated oven. Roast the vegetables for 30-40 minutes, depending on the size of the pieces and your oven’s heat. The goal is tender vegetables with lightly caramelized edges.
- Turn for Even Cooking: At the halfway point of roasting (around 15-20 minutes), carefully remove the baking sheet using oven mitts. Use tongs or a spatula to gently turn the vegetables, allowing all sides to brown evenly and preventing sticking or burning.
- Test for Doneness: Check the vegetables by piercing a potato or beet with a fork. The fork should slide in easily without resistance. If the vegetables are still firm, continue roasting, checking every 5 minutes until tender.
- Cool and Serve: Once roasted, remove the baking sheet from the oven and allow the vegetables to cool for a few minutes. This lets the flavors settle. Taste and adjust seasoning with salt and pepper if needed. Serve warm as a side dish or alongside your favorite protein.
Notes
- Cut all vegetables into similar-sized pieces to ensure even cooking. Uneven pieces may result in some being undercooked while others over-roast.
- Tossing vegetables in a bowl with oil and seasonings before placing them on the baking sheet ensures full, even coating and prevents burning.
- Use a rimmed baking sheet to avoid oil drips in the oven and to make stirring easier.
- For a one-pan meal, add pre-cooked or quick-cooking proteins, like sausage or tofu, in the last 7-10 minutes of roasting.
- This recipe is versatile; you can swap carrots for parsnips or beets for sweet potatoes for different flavors and textures.
Chef’s Secrets: Elevate Roasted Vegetables Flavor
To achieve perfectly roasted vegetables every time, start with a high-quality extra virgin olive oil.
The oil helps with caramelization and adds depth to the natural flavors.
Make sure the vegetables are thoroughly dry before tossing with oil—moisture can cause steaming instead of roasting.
Turning the vegetables halfway through cooking ensures all sides develop a golden-brown exterior.
Experimenting with herbs and spices such as rosemary, thyme, or smoked paprika can add unique flavor profiles without extra calories.
For extra richness, a light drizzle of balsamic vinegar or lemon juice just before serving enhances their natural sweetness and brightness.
Serving Suggestions: Perfect Pairings And Ideas
These roasted beets, potatoes, and carrots make a versatile side dish.
Serve them alongside roasted chicken, grilled fish, or pan-seared tofu for a balanced meal.
They also pair beautifully with grains like quinoa, farro, or rice bowls for a vegetarian-friendly option.
For a holiday or dinner party, arrange the roasted vegetables on a platter with fresh herbs and a sprinkle of feta or goat cheese.
Leftovers can be chopped and added to salads, wraps, or grain bowls, making this recipe perfect for meal prep.
Storage Tips: Keep Vegetables Fresh Longer
Allow roasted vegetables to cool completely before storing to prevent condensation and sogginess.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a 350°F (175°C) oven or on a skillet to maintain crisp edges; microwaving may make them soft.
For longer storage, you can freeze roasted vegetables in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months.
Reheat in the oven for best texture and flavor.
Frequently Asked Questions
1. Can I roast more vegetables at once?
Yes! You can double or triple the recipe, but ensure the vegetables are spread in a single layer on baking sheets. Crowding the pan may cause steaming and reduce browning. Use multiple sheets if needed.
2. Do I need to peel the beets?
Peeling beets is optional. If you use organic, well-washed beets, the skin is tender and adds nutrients. For larger, older beets, peeling may reduce bitterness.
3. Can I make this vegan or plant-based?
Absolutely! This recipe is naturally plant-based. For added protein, serve with roasted chickpeas, tofu, tempeh, or a sprinkle of nuts.
4. How can I tell when vegetables are done?
Insert a fork into a potato or beet; it should slide in easily without resistance. Carrots may cook slightly faster, so keep an eye on them. They should be tender but not mushy.
5. Can I add other seasonings or spices?
Yes! Feel free to experiment with paprika, garlic powder, cumin, rosemary, or thyme.
Fresh herbs added at the end of roasting or just before serving enhance flavor without overpowering the natural sweetness of the vegetables.
