Roasted Beets and Carrots

Roasted Beets and Carrots tossed in a light maple vinaigrette make a vibrant and healthy side dish. With just a handful of simple ingredients, this recipe is easy to prep, mostly hands-off, and perfect for holidays or weeknights.

Roasted Beets and Carrots

Now that it’s Fall, I’m all about cozy sides—and these roasted beets and carrots have been on repeat. They’re earthy, vibrant, and tossed in a sweet and tangy maple vinaigrette. Perfect with so many mains, and once they’re in the oven, it’s totally hands off. All you need are a few simple ingredients.

I first made these for our Thanksgiving table a few years ago, and they’ve been a must-have ever since. Even my kids—who usually give beets the side-eye—always go back for seconds when they’re dressed in that maple vinaigrette. It’s one of those sides that just works with everything.

These baked carrots and beets are a simple upgrade from plain roasted veggies—more color, more flavor, and just as easy to make. Want more ideas? Try this Roasted Beet and Apple Salad, these Roasted Honey Glazed Carrots, or my favorite Roasted Broccoli and Carrots.

Ingredients and Substitutions

To make this delicious roasted beets and carrots recipe, you need the following ingredients:

• Beets: When beets are roasted, their natural sweetness develops. You could use red beets and golden beets.
• Carrots: Their natural sweetness balances the earthiness of beets. You can use rainbow carrots for more color or baby carrots in a pinch.
• Olive oil: Helps the veggies roast evenly and enhances their flavor. Coconut or avocado oil also work well for high-heat roasting.
• Parsley: For garnish and optional, but it adds a nice freshness. Other optional fresh herbs are fresh rosemary sprigs and fresh thyme leaves.
• Maple syrup: Maple syrup adds a lovely sweetness. If not vegan, you can also use honey.
• Dijon mustard: Dijon mustard adds a nice tang and another level of flavor.
• Champagne vinegar: This has a light and sharp flavor that balances out the sweetness. If you don’t have champagne vinegar, you can also use white wine vinegar or apple cider, or even a little bit of lemon juice.

How To Roast Beets And Carrots

1. Preheat oven to 425 F. Coat beets lightly with olive oil. Wrap tightly in aluminum foil and place on a foil-lined rimmed baking sheet. On the other half of the baking sheet, place the sliced carrots and drizzle some olive oil.
2. Roast carrots for only 30 minutes, remove them from the oven and return the beets back to the oven. Roast beets until tender and easily pierced with a knife, about 1 hour total. Remove from the oven and let cool for about 10 minutes.
3. While the vegetables are roasting make the maple vinaigrette. In a medium bowl, whisk the vinaigrette ingredients, and set aside.
4. Slip off the skins with a paring knife and cut the stem. Slice beets in 1/2″ slices, and then half each slice.
5. Place roasted beets and carrots in a large bowl, season with salt, black pepper, and pour the maple vinaigrette. Toss to coat. Garnish with freshly chopped parsley. Serve warm.

TIPS FROM NELI’S KITCHEN

Tips for Flavorful Roasted Root Vegetables

• Wrapping beets in foil locks in steam and helps them cook through without drying out. It also makes peeling the skins a breeze after roasting.
• Use similar sized beets and slice the carrots evenly so that everything cooks through at the same time.
• Don’t overcrowd the pan: Give your veggies space—crowding traps moisture and leads to steaming, not roasting.

Can You Make It Ahead Of Time

This baked beets and carrots dish is best served warm, not too long after the veggies come out of the oven. You can roast the vegetables the night before and then reheat them in an oven at 400 F for 5 to 10 minutes until warmed through.
Make themaple vinaigrette up to 3 days in advance and store it in the fridge in a sealed jar. Let it sit at room temp for 10 minutes before using to loosen it up if it thickens.

Storage Time: Leftovers will keep covered in the fridge for 2 to 3 days.

What Do You Serve With Roasted Beets And Carrots

This dish pairs especially well with roasted meats, salmon, or holiday mains. It’s also great with hearty grain bowls or on a fall-inspired salad. Try it with:

• Baked Chicken Breasts – A simple protein that pairs well with sweet roasted veggies.
• Sous Vide Steak Recipe – Juicy, perfectly cooked steak that’s rich and savory—delicious next to naturally sweet roasted veggies.
• Maple Mustard Glazed Salmon – Matches the maple vinaigrette for a flavorful combo.
• Rosemary Peach Pork Tenderloin – A sweet and savory main that pairs beautifully with earthy beets and carrots.

Recipe FAQs

Do you have to peel the beets before roasting?

It’s actually best to keep the skins on the beets to roast them. This helps to get them nice and tender all the way through. The skin can then easily be peeled off once they are roasted.

Should you peel beets before roasting?

Nope! It’s best to roast beets with the skin on—they slip off easily once roasted and help lock in moisture.

Can you roast beets and carrots together?

Yes, but since beets take longer, roast the carrots for the first 30 minutes only, then continue roasting the beets until tender.

What other vegetables can I add to this recipe?

Try adding parsnips, sweet potatoes, or Brussels sprouts. Just cut them to similar sizes so everything roasts evenly. And make sure you don’t overcook the Brussels sprouts, they need only 15 – 20 minutes.

Can I make this recipe ahead for Thanksgiving?

Definitely! Roast the veggies a day ahead and reheat at 400F for 5–10 minutes. Add the vinaigrette right before serving.

More Easy Side Dishes

If you liked this roasted vegetables side dish, I am sure you will love these other side dish recipes:

• Squash Casserole
• Three Bean Salad
• Baked Potato Wedges
• Creamy Mashed Potatoes

If you give this Roasted Beets and Carrots recipe a try, I’d love to hear how it turned out! Leave a ⭐ star rating or 📝 comment below – especially if you made it for a holiday dinner or added your own twist.

Roasted Beets and Carrots

Roasted Beets and Carrots tossed in a light maple vinaigrette make a vibrant and healthy side dish. With just a handful of simple ingredients, this recipe is easy to prep, mostly hands-off, and perfect for holidays or weeknights. Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4

Ingredients  

• 4 beets, trim stem, leaving 1 inch
• 2 cup carrots, peeled and sliced
• 2 Tablespoon olive oil
• salt and pepper, to taste
• freshly chopped parsley, optional

Maple Vinaigrette

• 2 Tablespoon maple syrup
• 1 Tablespoon dijon mustard
• 2 Tablespoon Champagne vinegar

Instructions 

• Preheat oven to 425 F. Coat beets lightly with olive oil. Wrap tightly in aluminum foil and place on a foil-lined baking sheet. On the other half of the baking sheet, place the sliced carrots and drizzle some olive oil.
• Roast carrots for only 30 minutes, remove them from the oven and return the beets back to the oven. Roast beets until tender and easily pierced with a knife, about 1 hour total. Remove from the oven and let cool for about 10 minutes.
• Slip off the skins with a paring knife and cut the stem. Slice beets in 1/2" slices, and then half each slice.
• Place roasted beets and carrots in a serving bowl, season with salt, black pepper and pour the maple vinaigrette. Toss to coat. Garnish with freshly chopped parsley. Serve warm.

Maple Vinaigrette

• Mix all ingredients in a small mixing bowl until well combined.

Video

Notes

• Wrapping beets in foil locks in steam and helps them cook through without drying out. It also makes peeling the skins a breeze after roasting.
• Use similar sized beets and slice the carrots evenly so that everything cooks through at the same time.
• Don’t overcrowd the pan: Give your veggies space—crowding traps moisture and leads to steaming, not roasting.

Nutrition

• Calories: 154 kcal
• Carbohydrates: 21 g
• Protein: 2 g
• Fat: 7 g
• Saturated Fat: 1 g
• Sodium: 160 mg
• Potassium: 494 mg
• Fiber: 4 g
• Sugar: 15 g
• Vitamin A: 10719 IU
• Vitamin C: 8 mg
• Calcium: 45 mg
• Iron: 1 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.