Roasted Beets & Carrots
A simple yet delicious side dish of roasted beets and carrots coated in olive oil, maple syrup, and aromatic herbs. Sweet, tender, and full of nutrition, it’s perfect for everyday meals or special gatherings.
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.
