This vibrant Roasted Beets and Carrots recipe transforms humble root vegetables into a flavorful, nutrient-packed side dish.
Naturally sweet and lightly caramelized, it’s rich in fiber, plant-based antioxidants, and heart-healthy fats.
Low in saturated fat and full of vitamins, this dish is perfect for quick weeknight dinners, meal prep, or adding a nutritious pop of color to your plate.
Roasted Beets & Carrots
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- Parchment paper (enough to line baking sheet)
- 1 sharp knife
- 1 cutting board
- Measuring Spoons
- Spatula or wooden spoon
Ingredients
- 3 tablespoons olive oil
- 4 large carrots peeled and cut into ¾-inch chunks
- 4 medium beets peeled and cut into ¾-inch pieces
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- Kosher salt to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- Fresh tarragon finely chopped (for garnish)
Instructions
- Prepare Your Ingredients: Begin by gathering all your ingredients and kitchen tools. Use a sharp knife and a sturdy cutting board to prepare the vegetables. Peel the carrots completely to remove the outer skin and cut them into uniform ¾-inch chunks. This size ensures even roasting. Similarly, peel the beets carefully, trimming both ends, then cut them into ¾-inch pieces to match the carrots. Uniform pieces guarantee consistent texture and flavor.
- Preheat the Oven: Set your oven to 375°F (190°C) to allow it to preheat fully before roasting. This ensures the vegetables cook evenly and develop a natural caramelized sweetness. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier later.
- Create the Flavorful Coating: In a large mixing bowl, pour in 3 tablespoons of olive oil. Add 1 tablespoon of maple syrup for natural sweetness and 2 teaspoons of balsamic vinegar for a subtle tang that complements the earthy beets. Sprinkle in kosher salt according to your taste, followed by ½ teaspoon of dried thyme and ½ teaspoon of dried basil for aromatic depth.
- Toss Vegetables Thoroughly: Add the prepared carrots and beets into the bowl with the dressing. Using a spatula or wooden spoon, gently toss the vegetables to ensure every piece is evenly coated with the olive oil mixture. This coating will help the vegetables caramelize beautifully while roasting, infusing them with layers of flavor.
- Arrange on Baking Sheet: Transfer the coated vegetables evenly onto the parchment-lined baking sheet. Spread them out in a single layer to ensure each piece roasts evenly. Overcrowding the pan will cause steaming instead of roasting, which may result in a less caramelized texture.
- Roast Until Tender: Place the baking sheet in the preheated oven and roast for about 30 minutes. Halfway through, around the 15-minute mark, use a spatula to gently turn the vegetables. This allows all sides to caramelize evenly and develop a rich, golden-brown finish. Continue roasting until the vegetables are tender when pierced with a fork and their edges are lightly crisp.
- Garnish and Serve: Once roasted, remove the baking sheet from the oven carefully, as it will be very hot. Transfer the vegetables to a serving platter or bowl. Sprinkle fresh, finely chopped tarragon over the warm vegetables to add a burst of herbal brightness. The tarragon’s subtle anise flavor complements the sweetness of the beets and carrots beautifully.
- Enjoy or Store for Later: Serve immediately as a vibrant side dish with your favorite entrée. This dish pairs wonderfully with roasted chicken, grilled fish, or a hearty grain bowl. If storing, allow the roasted vegetables to cool completely, then transfer them to an airtight container. Refrigerate for up to 4 days, and reheat gently in the oven or microwave when ready to enjoy.
Notes
- For even roasting, make sure carrots and beets are cut into uniform pieces.
- Use parchment paper to prevent sticking and simplify cleanup.
- Adjust maple syrup and balsamic vinegar to taste — both enhance natural sweetness and add depth of flavor.
- Fresh herbs like tarragon add a fragrant finish, but rosemary or parsley can also be great alternatives.
- Roasted vegetables can be served warm or at room temperature, making this dish perfect for meal prep or entertaining.
Chef’s Secrets For Perfect Roasting
Roasting root vegetables is an art that combines temperature control, seasoning balance, and timing.
Always preheat your oven so the vegetables begin cooking immediately upon entry, ensuring they develop that rich caramelized texture.
Tossing vegetables in olive oil not only prevents sticking but also helps the herbs and seasonings adhere better, enhancing flavor.
For even caramelization, turn the vegetables halfway through roasting.
Don’t overcrowd the baking sheet, as this traps moisture and prevents browning.
Experiment with seasonal herbs and spices to adapt this recipe — a touch of smoked paprika or ground cumin can add exciting depth.
Serving Suggestions For Vibrant Meals
Roasted Beets and Carrots pair beautifully with a variety of main dishes.
Serve alongside roasted chicken, pan-seared fish, or a grilled steak for a wholesome meal.
They also work wonderfully tossed into a warm grain bowl with quinoa, farro, or brown rice, and a drizzle of tahini dressing.
For a lighter option, serve these roasted vegetables over fresh greens with crumbled goat cheese or feta.
Their vibrant color and earthy sweetness also make them an elegant addition to holiday platters or as part of a Mediterranean-style mezze board.
Storage Tips For Long-Lasting Freshness
To store roasted beets and carrots, allow them to cool completely before placing them in an airtight container.
They will keep in the refrigerator for up to 4 days while retaining flavor and texture.
For longer storage, freeze them in a freezer-safe container for up to 3 months.
When reheating, gently warm them in the oven to maintain caramelization and texture — microwaving may soften them excessively.
Roasted vegetables also make a great cold salad ingredient, so you can enjoy them directly from the fridge without reheating.
Frequently Asked Questions
1. Can I use different root vegetables for this recipe?
Yes! Sweet potatoes, parsnips, or turnips work beautifully alongside beets and carrots. Just ensure they’re cut into uniform pieces so they cook evenly and adjust cooking time if needed.
2. How can I tell when the vegetables are done roasting?
They should be fork-tender with caramelized edges. Beets will be slightly softer and sweeter when roasted fully. Check around the 30-minute mark and adjust roasting time depending on size.
3. Can I make this recipe ahead of time?
Absolutely. Roasted Beets and Carrots keep well in the refrigerator for up to 4 days. They can be reheated gently in the oven or enjoyed cold in salads and grain bowls.
4. Is this recipe suitable for meal prep?
Yes. It’s a perfect make-ahead side dish. Store in airtight containers and pair with proteins or grains for quick weekday meals.
5. How can I enhance the flavor without extra oil?
Swap some olive oil for a splash of vegetable broth or balsamic reduction for moisture and flavor without extra fat. Fresh herbs like rosemary, oregano, or parsley also add richness without adding calories.
