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Roast Beets and Potatoes

Karina Kari
A quick, hands-off roasted vegetable dish featuring beets, potatoes, and carrots.
High in fiber, low in saturated fat, and full of natural flavor, this small-batch recipe is perfect for busy nights or meal prepping.
Simply chop, season, and roast for 40 minutes to create a colorful, satisfying side.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 2 people

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.
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