• Side Dishes
  • Roasted Beets and Carrots

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    These simple roasted beets and carrots are dressed with a maple vinaigrette for a delicious vegetable side that’s perfect for any occasion. They are a great healthy side that is whole30, paleo, gluten-free, and vegan friendly.

    roasted beets and carrots recipe

    Fall and winter mean lots of delicious roasted root vegetables, and I just know you will love these roasted beets and carrots.

    Perfect to serve with so many mains, it’s wonderfully earthy and dressed with a sweet and tangy vinaigrette. The cooking time is hands off and you just need a few simple ingredients.

    If you like this recipe, you have to try my Roasted Beet and Apple Salad and Roasted Honey Glazed Carrots.

    Ingredients

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

    • Beets: Beets are packed with antioxidants, vitamins, and minerals and when roasted, their natural sweetness develops.
    • Carrots: A great source of fiber, vitamins, and minerals, and they work so well with the beets.
    • Olive oil: For cooking. You can also use canola or vegetable oil.
    • Salt and pepper: For seasoning.
    • Parsley: For garnish and optional, but it adds a nice freshness.
    • 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.
    beets and carrots in a bowl on a gray board

    How to make oven roasted beets and carrots

    • 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.
    • While the vegetables are roasting make the maple vinaigrette. In a medium bowl, whisk the vinaigrette ingredients, and set aside.
    • 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.
    baked beets and carrots recipe

    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 400F for 5 to 10 minutes until warmed through, and then make the maple dijon vinaigrette and dress them just before serving.

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

    What do you serve with roasted beets and carrots?

    This dish is great to serve with roasted meats, fish, chicken and so much more! Try it with:

    carrots and beets roasted and served in a bowl

    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.

    Recipe Notes and Tips

    • Wrap the beets in foil to roast them so that they retain their moisture while they cook.
    • Use similar sized beets and slice the carrots evenly so that everything cooks through at the same time.
    roasted beets and carrots - thanksgiving side dish served in a white bowl and fork

    More Easy Side Dishes

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    Roasted Beets and Carrots

    These simple roasted beets and carrots are dressed with a maple vinaigrette for a delicious warm salad that's perfect for any occasion. They are a great healthy side that is whole30, paleo, gluten-free and vegan friendly.
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 4
    Calories 154kcal

    INGREDIENTS

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

    Maple Vinaigrette

    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.

    TIPS & NOTES

    • Wrap the beets in foil to roast them so that they retain their moisture while they cook.
    • Use similar sized beets and slice the carrots evenly so that everything cooks through at the same time.

    NUTRITION

    Calories: 154kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 494mg | Fiber: 4g | Sugar: 15g | Vitamin A: 10719IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
    Course Side Dish
    Cuisine American
    Did you make this recipe?

    Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!

    October 26, 2020

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