Roasted Beets and Carrots

It may sound simple, but this recipe for Roasted Beets and Carrots is a colorful statement dish that packs in tons of flavor.

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One of my favorite reasons for roasting vegetables is the luscious caramelization that occurs when heat pulls out their natural sugars. With their high sugar content, roasted beets and carrots are well-suited for this cooking method. Now, just because carrots and beets have more sugar than vegetables like broccoli and asparagus, it does not mean you should avoid them. On the contrary, root veggies like these provide plenty of beneficial nutrients.

This delightful vegetarian recipe brings the vibrancy of rich orange from the carrots set against the beets’ deep purple, red, and fuchsia hues. Just add a sprinkling of chopped fresh tarragon to complete nature’s edible garden.

Next, we have the incredible flavor of this dish. Anytime you add maple syrup and balsamic vinegar to vegetables, you know you are in for a treat. However, if you’re wanting a less sweet dish, the roasting alone imparts more than enough flavor.

To elevate this dish, try a mixture of orange, purple, yellow, and white carrots. However, don’t be surprised if the yellow and white carrots take on the color of the beets. You can also use a mixture of golden and red beets for variety. Don’t wait for a special occasion to make this dish.

Are Roasted Beets and Carrots Healthy?

If you are looking for a healthy side dish with abundant nutrients, look no further than roasting carrots and beets. Carrots are excellent sources of vitamin K, potassium, beta-carotene, and fiber, and beets bring manganese, folate, vitamin C, and fiber. Finally, olive oil helps absorb the fat-soluble vitamins in these vegetables.

Size Matters When Cutting Vegetables

It’s important to cut your vegetables carefully to keep them as uniform as possible in size. Aside from the appearance of the finished dish, the veggies will cook more evenly when similarly sized. If some of your chunks are a three-quarter inch thick, and others are a half-inch thick or one-inch thick, some pieces may turn out overcooked and mushy while others are undercooked and hard.

If I have thinner carrots, it’s better to cut those first and size the rest of my vegetables to those specifications. Smaller veggies will cook faster, so adjust your roasting time and check them sooner to see if they are done.

FAQs & Tips

How to Make Ahead and Store

You can prep your vegetables a day ahead, refrigerating them in airtight containers until ready to cook. Mix them with the other ingredients right before roasting. Leftovers can be refrigerated for up to 4 days. Although freezing is an option, I don’t recommend it because the texture of root vegetables changes after freezing.

Do I Have To Peel The Beets And Carrots?

Although the recipe calls for peeling the beets and carrots, you don’t need to if you wash them thoroughly. I wear special “peeling or scrubbing” gloves when washing root vegetables, which remove all the grit and grime, leaving them smooth and ready to eat or cook. The vegetable skins contain beneficial nutrients, so scrub away and skip the peeling if you like.

What Other Flavors Go Well With Roasted Beets And Carrots?

You can substitute orange or lemon juice for the balsamic vinegar. When doing so, I like to add some of the fruit’s zest for added flavor. Toasted nuts, including pistachios, pecans, and walnuts, are also an excellent addition. Another option is to use champagne vinegar instead of balsamic vinegar. Champagne vinegar provides a lighter flavor that goes well with the maple syrup.

Serving Suggestions

Roasted beets and carrots go well with some of my favorite dishes, including this Whole Chicken In a Crock-Pot, these Smoked Pork Chops, and this Oven-Cooked Top Sirloin Steak. Make these veggies part of a vegetarian meal with some Vegetarian Shepherd’s Pie or Vegetarian Quiche.

I like to add cold, leftover beets and carrots to salads. They are great additions to Spinach Salad, Quinoa Salad, and Strawberry-Chicken Salad. You can even enjoy them as a snack—I do!