It may sound simple, but this recipe for Roasted Beets and Carrots is a colorful statement dish that packs in tons of flavor.
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.
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.
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!
Ingredients
- 3 tablespoons olive oil
- 4 large carrots peeled and cut into 3/4-inch chunks
- 4 medium beets peeled and cut into 3/4-inch pieces
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- Kosher salt to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Fresh tarragon finely chopped, for garnish
Instructions
- Preheat the oven to 375°F.
- Place beets and carrots in a bowl and drizzle with olive oil, maple syrup, and balsamic vinegar. Sprinkle with salt, thyme, and basil. Stir to coat.
- Place the beets and carrots on a baking tray lined with parchment paper.
- Roast in the oven for 30 minutes or until the vegetables are tender and slightly caramelized. Garnish with fresh tarragon.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I didn’t like beets but with this recipe I do now. Not a beet liver? Try this recipe. Fresh beets and carrots with real maple syrup perfect. I used fresh basil.
So glad to hear you enjoyed this recipe! Thanks for reading.