Roasted Beets and Carrots

Discover how to make perfectly roasted beets and carrots with this easy, healthy recipe. A naturally sweet, earthy, and vibrant side dish your whole family will love! It’s incredibly easy to throw together, glazed with a simple yet flavorful marinade and roasted until edges are just crispy and flavors meld.

Roasted Beets and Carrots Are the Ultimate Fall Side Dish

As the seasons shift and the weather cools, roasted vegetables become a staple in our kitchen. They feel warming, are abundant at your local markets and pair so well with so many dishes. Among the most flavorful and visually stunning options are roasted beets and carrots. This simple yet elegant side dish brings together the natural sweetness of carrots with the earthy depth of beets, caramelized to perfection in the oven.

Health Benefits of Roasted Beets and Carrots

Before we dive into the recipe, let’s talk nutrition. These root vegetables aren’t just delicious—they’re packed with nutrients. Both beets and carrots are packed with numerous health benefits. Together, they form a nutrient-dense dish that fits into many diets, including vegetarian, vegan, gluten-free, and paleo.

Ingredients for Roasted Beets and Carrots

To make this recipe, you’ll need just a handful of pantry staples:

Beets: I highly recommend fresh beets. The packed beets could work, though you will need to adjust the cooking time.

Carrots: Whole carrots are our preference. Though, you can opt for baby carrots if you like.

Olive oil

Maple syrup: Just a touch of this brings so much flavor to these veggies, helps give them a deep caramelized taste.

Sea salt

Black pepper

Garlic powder

How to Make Perfect Roasted Beets and Carrots

1. Preheat the Oven. Slice beets and carrots as noted. Toss in marinade and arrange on baking sheet.
2. Bake for 25-30 minutes. Veggies will be fork tender and golden around the edges.

Serving Suggestions

Roasted beets and carrots pair beautifully with:

• Grilled chicken or salmon

• Quinoa or farro bowls

• Goat cheese or feta (for a creamy contrast)

• Arugula salad with vinaigrette

They’re also delicious served cold the next day as part of a roasted vegetable salad.

Recipe Variations

• Spiced Version: Add a pinch of cumin, cinnamon, red pepper flakes or smoked paprika for added flavor.

• Add Other Veggies: Try adding parsnips, red onions, or sweet potatoes to the mix.

Storage and Meal Prep Tips

These roasted root vegetables store well in the fridge for up to 4 days. Reheat in the oven or enjoy them cold in a grain bowl or wrap. They’re perfect for batch cooking and meal prep!

If you loved this dish, check out these related recipes:

Oven Roasted Chicken Thighs

Oven Roasted Baby Potatoes

Roasted Cauliflower with Creamy Tahini