Roasted Beets and Carrots

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.

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: When beets are roasted, their natural sweetness develops. You could use red beets and golden beets.
• Carrots: Fresh carrots pair 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. 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 Make Oven Roasted 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.

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:

• Baked Chicken Breasts
• Sous Vide Steak Recipe
• Maple Mustard Glazed Salmon
• Rosemary Peach Pork Tenderloin

Recipe FAQs

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

More from Delicious Meets Healthy

• Best Lemonade Recipe
• Instant Pot Boiled Eggs
• Cooked Rice

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