Name: Roasted Beets and Carrots Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 medium beets, peeled and cut into wedges; 4 large carrots, peeled and sliced into sticks; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon honey or maple syrup; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)

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If you’re looking for a stunning and nourishing side dish that truly celebrates the natural sweetness of veggies, Roasted Beets and Carrots are about to win you over. This colorful recipe brings together earthy, ruby-red beets and bright, naturally sweet carrots tossed in olive oil, kissed with balsamic vinegar and a drizzle of honey, then roasted until they are perfectly caramelized. Each bite delivers warmth, mellowed earthiness, and a little tang, making these veggies feel both comforting and elegant—a dish that’s at home at weeknight dinners or festive gatherings alike!

Roasted Beets and Carrots Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of kitchen staples and a few fresh veggies are all you need for a batch of Roasted Beets and Carrots. Each ingredient brings something special to the table, whether it’s color, richness, or a punch of flavor that makes this dish unforgettable.

Beets: Their gorgeous color and earthy flavor become wonderfully sweet and mellow after roasting—just be sure to peel them first.
Carrots: Choose large, firm carrots for the sweetest results; their natural sugars caramelize beautifully in the oven.
Olive Oil: Helps the veggies roast evenly and adds a hint of richness to the mix.
Balsamic Vinegar: Brings a gentle tang that perfectly balances the sweetness of the roasted veggies.
Honey or Maple Syrup: A little drizzle intensifies the caramelization and deepens the flavor profile—choose either for a touch of your favorite sweetness.
Salt: Essential for bringing out the best in all the ingredients—it brightens natural flavors and keeps everything balanced.
Black Pepper: Adds a subtle, peppery bite that keeps things interesting bite after bite.
Fresh Thyme Leaves (optional): Just a sprinkle adds aromatic, herbal notes, making these Roasted Beets and Carrots taste extra-special.

How to Make Roasted Beets and Carrots

Step 1: Prep Your Veggies

Peel your beets and cut them into rustic, satisfyingly chunky wedges. Then, peel your carrots and slice them into sturdy sticks—aim for pieces that are all roughly the same size. This way, everything roasts up evenly and you get that gorgeous blend of purple and orange on the pan.

Step 2: Toss With Marinade

In a large bowl, combine your prepped beets and carrots with the olive oil, balsamic vinegar, honey (or maple syrup), salt, pepper, and thyme if you’re using it. Toss everything together gently but thoroughly, making sure every piece is glistening and well coated with flavor.

Step 3: Arrange for Even Roasting

Grab a baking sheet and line it with parchment paper for easy cleanup. Spread the veggies out in a single layer so they each get direct heat from the oven. Overcrowding means steaming, not roasting, and we want those caramelized edges that make Roasted Beets and Carrots shine.

Step 4: Hit the Oven

Slide the baking sheet into your preheated 425°F oven. After about 15-20 minutes, give the veggies a good toss to make sure they roast up evenly on all sides. Let them finish for another 15-20 minutes—when they’re fork-tender and beginning to brown at the edges, you’re golden.

Step 5: Serve and Enjoy

Transfer your Roasted Beets and Carrots to a serving dish and dig in while they’re still warm. Or, enjoy them later at room temperature—they’re delicious either way and make a vibrant statement on any table.

How to Serve Roasted Beets and Carrots

Garnishes

A sprinkle of fresh chopped herbs, like parsley or dill, can wake up the colors even more. Crumbled goat cheese adds creaminess and tang, while toasted walnuts or pecans offer a lovely crunch. Any of these finishes will take your Roasted Beets and Carrots over the top.

Side Dishes

This dish is incredibly versatile, pairing beautifully with everything from roasted chicken to pan-seared fish or hearty lentil dishes. It also works wonders alongside whole grains, like quinoa or farro, for a wholesome vegetarian meal.

Creative Ways to Present

Try layering these veggies on a platter, alternating the ruby and orange hues for visual appeal. Drizzle with a touch more balsamic glaze right before serving, or scatter microgreens for a restaurant-worthy finish—your Roasted Beets and Carrots will look as good as they taste.

Make Ahead and Storage

Storing Leftovers

Have extras? Cool your Roasted Beets and Carrots completely, then store them in an airtight container in the refrigerator for up to four days. The flavors only deepen as they sit, so leftovers are a real treat.

Freezing

If you’d like to freeze them, transfer the cooled vegetables to a sealed freezer-safe bag or container. They’ll stay delicious for up to two months. For best results, thaw in the fridge overnight before reheating.

Reheating

To reheat Roasted Beets and Carrots, simply spread them on a baking sheet and warm in a 350°F oven until heated through, about 10 minutes. The oven revives their texture so everything tastes freshly roasted again.

FAQs

Can I use golden beets or rainbow carrots for this recipe?

Absolutely! Golden beets and rainbow carrots add even more visual flair and taste just as delicious—feel free to mix and match based on what’s available or your favorite colors.

Do I have to peel the beets and carrots?

Peeling is recommended for both beets and carrots to ensure the final dish has a tender texture and clean flavor, but if you scrub them thoroughly and don’t mind a bit of rustic character, you can leave the skins on.

Can I prepare Roasted Beets and Carrots in advance?

Yes, you can roast them a day ahead and store them in the fridge. Let them come to room temperature or gently rewarm before serving for the best taste and texture.

What’s the best way to cut the veggies so they cook evenly?

Cut both beets and carrots into uniform pieces that are around a half-inch thick. This consistency ensures that all the vegetables roast at the same rate and finish together.

How can I make this dish vegan?

Just use maple syrup instead of honey in the marinade, and skip any animal-based garnishes—the dish will be 100 percent vegan-friendly and still absolutely delicious.

Final Thoughts

There’s something genuinely special about bringing a platter of Roasted Beets and Carrots to the table. The color, aroma, and flavor are all so inviting. If you haven’t tried this easy side yet, let it become your new go-to for everything from casual family dinners to festive feasts!

Roasted Beets and Carrots Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Delight your taste buds with this simple yet flavorful recipe for Roasted Beets and Carrots. The natural sweetness of the vegetables combined with the tangy balsamic vinegar and aromatic thyme make this side dish a perfect addition to any meal.

Ingredients

Scale

For the Roasted Beets and Carrots:

3 medium beets, peeled and cut into wedges
4 large carrots, peeled and sliced into sticks
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Prepare the vegetables: In a large bowl, toss the beet wedges and carrot sticks with olive oil, balsamic vinegar, honey, salt, pepper, and thyme if using.
Roast the vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, tossing halfway through, until the beets and carrots are tender and caramelized at the edges.
Serve: Serve warm or at room temperature.