Roasted Beets and Carrots

Roasted beets and carrots sprinkled with parsley in a 9x13 casserole dish on a table with a blue and white checked tablecloth.

This easy recipe for roasted beets and carrots features a maple vinaigrette that enhances their natural sweetness, making for a flavorful and nutritious side dish.

Perfect for any occasion, it’s Whole30, paleo, gluten-free, and vegan-friendly.

Whether you’re seeking a vibrant and healthy addition to your meal or simply love roasted vegetables, this dish is sure to become a favorite!

Roasted beets and carrots sprinkled with parsley in a 9x13 casserole dish on a table with a blue and white checked tablecloth.
Roasted Beets and Carrots Recipe {With a Sweet Maple Vinaigrette}

Why You’ll Love Roasted Beets and Carrots

Roasted beets and carrots are not just a tasty side dish; they are packed with nutrients, easy to make, and great for meal prep.

Whether you’re hosting a holiday gathering, having a weeknight dinner, or looking for a simple way to add more root vegetables to your diet, this dish is an excellent choice.

The natural sugars in the beets and carrots caramelize beautifully in a hot oven, creating a real treat with sweet flavors and vibrant colors.

Perfect for Any Occasion

This roasted beets and carrots recipe is versatile and suits a variety of occasions:

  • Holiday Gatherings: Serve this colorful dish at Thanksgiving, Christmas, or Easter for a stunning and nutritious side that will stand out on any holiday table.
  • Weeknight Meals: A great side dish that pairs perfectly with a main course, making it an easy side dish for busy nights.
  • Meal Prep: Roast beets and carrots in advance for a healthy side dish throughout the week.
  • Potlucks & Parties: Impress guests with a beet salad or roasted beet dish that even the pickiest eaters will love.
roasted beets and carrots in a casserole dish.
Roasted beets and Carrots

Health Benefits of Roasted Beets and Carrots

This dish is not only delicious but also highly nutritious. Beets and carrots are loaded with vitamins, minerals, and antioxidants that support overall health.

  • Beets (red beets, golden beets, and yellow beets) are rich in fiber, folate, and antioxidants, which help support blood flow and healthy blood pressure.
  • Carrots (baby carrots, rainbow carrots, and purple carrots) are packed with beta-carotene, which converts to vitamin A, promoting good vision and immune function.
  • Extra virgin olive oil provides healthy fats that support brain and heart health.
  • Maple syrup offers natural sweetness with beneficial antioxidants.

Ingredients for Roasted Beets and Carrots with Maple Vinaigrette

To make this simple yet flavorful dish, you’ll need the following ingredients:

  • 3 medium beets (red beets, golden beets, or yellow beets), peeled and cut into thick wedges
  • 3 large carrots (or kind of carrots you prefer), peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt or sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (or fresh rosemary, fresh parsley, or fresh mint for added flavor)
roasted beets and carrots sprinkled with parsley in a serving dish.
Roasted Beets and Carrots

For the Maple Vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 tablespoon pure maple syrup
  • ½ teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Pinch of salt and pepper

How to Make Oven Roasted Beets and Carrots

This recipe is easy to follow, and the results are always amazing. Follow these simple steps:

Step 1: Preheat the Oven

Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Vegetables

Peel the beets and carrots, then cut them into a similar size to ensure even cooking. Beets should be cut into thick wedges, while carrots can be sliced into sticks or rounds. Place them on a cutting board before transferring to the sheet pan.

Step 3: Season and Roast

Place the root veggies on the prepared baking sheet. Drizzle with olive oil mixture and sprinkle with salt, pepper, and thyme. Toss everything together to coat evenly.

Spread the vegetables in a single layer and roast in the oven for 35-40 minutes, flipping halfway through the cooking time, until they are golden brown, tender, and slightly caramelized.

Step 4: Make the Maple Vinaigrette

While the vegetables are roasting, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic clove, pinch of salt, and pepper in a small bowl.

Step 5: Dress and Serve

Once the roasted beets and carrots are done, transfer them to a serving dish and drizzle the maple vinaigrette over the top. Toss gently to combine and serve warm or at room temperature.

Baked beets and carrots in a round serving bowl.
Baked Beets and Carrots

Make-Ahead Tips

  • Prep in Advance: Peel and chop the vegetables a day before roasting. Store them in a Ziploc bag in the fridge.
  • Roast Ahead: Roast the beets and carrots up to 2-3 days in advance. Reheat in a 350°F oven for about 10 minutes before serving.
  • Vinaigrette Storage: Make the maple vinaigrette ahead of time and store it in a sealed jar in the refrigerator for up to a week.
  • Use an Instant Pot: For quick prep, try cooking instant pot beets before roasting to speed up the process.

What to Serve with Roasted Beets and Carrots

This dish pairs well with many meals:

  • Grilled Proteins: Serve alongside roasted chicken, grilled or baked salmon, or pork tenderloin for a complete meal.
  • Grain Bowls: Add to quinoa or rice bowls for extra flavor and nutrition.
  • Salads: Toss with baby spinach, red onion, or apple salad for a fresh and tangy twist.
  • Cheese Pairing: Serve with creamy goat cheese or crumbled feta cheese for a rich contrast.
  • Soups: Enjoy with black-eyed pea soup for a comfort food recipe idea.
  • Leftovers: Use leftover roasted carrots and beets in side dishes like carrot salad or beet salad.

FAQs

Can I use different vegetables?

Yes! You can add other root vegetables like parsnips, sweet potatoes, or Brussels sprouts.

How do I prevent beets from staining my hands?

Wearing gloves while handling beets is the best way to avoid staining. If your hands do get stained, rubbing them with lemon juice or baking soda can help.

What’s the easiest way to store leftovers?

Store leftover roasted carrots and beets in an airtight container in the fridge for up to 3-4 days.

What’s the best way to reheat?

Reheat in a 350°F oven for about 10 minutes or in the microwave for 2-3 minutes.

Can I use balsamic vinegar instead of apple cider vinegar?

Yes! Balsamic vinegar or balsamic glaze can add even deeper sweet flavors to the dish.

Final Thoughts

These roasted beets and carrots with maple vinaigrette are a delicious, healthy, and vibrant side dish.

Whether you’re making them for a special gathering or a simple dinner at home, they are sure to impress with their bright oranges, purple carrots, and bold flavors.

Try this easy beets recipe today, and next time, experiment with different fresh herbs and vinegars for the best flavor!

Roasted beets and carrots sprinkled with parsley in a 9x13 casserole dish on a table with a blue and white checked tablecloth.
Print Recipe
5 from 1 vote

Roasted Beets and Carrots

This easy recipe for roasted beets and carrots features a maple vinaigrette that enhances their natural sweetness, making for a flavorful and nutritious side dish. Perfect for any occasion, it’s Whole30, paleo, gluten-free, and vegan-friendly. Whether you're seeking a vibrant and healthy addition to your meal or simply love roasted vegetables, this dish is sure to become a favorite!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Lactose, Low Salt, Vegan
Servings: 6 servings
Calories: 154kcal
Cost: $10

Ingredients

  • 3 medium beets (red beets, golden beets, or yellow beets, peeled and cut into thick wedges)
  • 3 large carrots (or kind of carrots you prefer, peeled and sliced)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt or sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (or fresh rosemary, fresh parsley, or fresh mint for added flavor)

For the Maple Vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 tablespoon pure maple syrup
  • ½ teaspoon Dijon mustard
  • 1 garlic clove (minced)
  • Pinch of salt and pepper

Instructions

Roasted Beets and Carrots

  • Step 1: Preheat the Oven
  • Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
  • Step 2: Prepare the Vegetables
  • Peel the beets and carrots, then cut them into a similar size to ensure even cooking. Beets should be cut into thick wedges, while carrots can be sliced into sticks or rounds. Place them on a cutting board before transferring to the sheet pan.
  • Step 3: Season and Roast
  • Place the root veggies on the prepared baking sheet. Drizzle with olive oil mixture and sprinkle with salt, pepper, and thyme. Toss everything together to coat evenly.
  • Spread the vegetables in a single layer and roast in the oven for 35-40 minutes, flipping halfway through the cooking time, until they are golden brown, tender, and slightly caramelized.
  • Step 4: Make the Maple Vinaigrette
  • While the vegetables are roasting, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic clove, pinch of salt, and pepper in a small bowl.
  • Step 5: Dress and Serve
  • Once the roasted beets and carrots are done, transfer them to a serving dish and drizzle the maple vinaigrette over the top. Toss gently to combine and serve warm or at room temperature.

Notes

Nutritional values are an estimated only and will vary according to ingredient choices.
Make-Ahead Tips –
Prep in Advance: Peel and chop the vegetables a day before roasting. Store them in a Ziploc bag in the fridge.
Roast Ahead: Roast the beets and carrots up to 2-3 days in advance. Reheat in a 350°F oven for about 10 minutes before serving.
Vinaigrette Storage: Make the maple vinaigrette ahead of time and store it in a sealed jar in the refrigerator for up to a week.
Use an Instant Pot: For quick prep, try cooking instant pot beets before roasting to speed up the process.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 494mg | Fiber: 4g | Sugar: 15g | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg

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1 Comment

  • Reply
    Food and Life Path
    02/02/2025 at 4:05 pm

    5 stars
    Sweet and flavorful!

  • 5 from 1 vote

    Leave a Reply

    Recipe Rating




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