Roasted Beets and Carrots, a simple roasted vegetable side dish combining the natural sweetness of carrots with the earthy flavor of beets. A delicious flavor pairing that’s perfect as a side dish, salad topping, or even blended into a soup!
Carrots and beets…an earthy combo 🥕
Something special happens when you roast vegetables.
The raw flavors you know and love about each particular veggie takes on a new form. The heat helps flavors deepen, new hints and taste emerge, and the texture takes on new forms.
That’s why I love roasting root veggies like carrots and beets together. Their natural sweetness comes through and turns these raw, crunchy veg into something softer and more exciting.
I hope you love this super simple foundational baked beets and carrots combo and that it turns into the base recipe you can use to get creative again and again.
Ingredient Notes
- Carrots: sliced into rounds or diced into cubes
- Beets: cut into bite-size pieces (you can leave the skin on!)
- Garlic: sliced thin
- Olive oil: a touch of oil to cook the vegetables
- Salt and pepper: to lightly season the veggies
- Herbs, spices, seasonings: get creative with your favorites!
- Recommended tools: sheet pan, knife set, cutting board
Step-by-step photos
1
Prep oven + vegetables
First, preheat the oven to 400 degrees F (200 C), the wash and cut the carrots and beets.
TIP: Cut veggies in similar size piece
For faster cooking – and easier eating – cut the zucchini and beets into similarly-sizes pieces before baking.
2
Season + add to baking sheet
Add beets and carrots to a roasting pan and toss with olive oil until it completely covered. Combine the oiled vegetables with sliced garlic, salt, pepper and your desired seasonings (herbs, spices, etc.), then spread the veggies out onto a roasting pan.
3
Bake until golden brown
Cook the carrots and beets in the oven until tender and golden brown. Depending on your oven, this will take about 30-40 minutes. Toss the veggies about 20 minutes in to make sure they cook evenly.
💡 Ideas for serving
- As a simple side dish. A perfect side for your favorite main.
- As a salad topping. Sprinkle on top of salads for an earthy flavor.
- In bowls. Pair with your favorite grain bowl for a summer and fall flavor.
More carrot + beet recipes
If you’re craving more carrot and beet recipes, I’ve got you covered:
Roasted Carrots and Beets
Ingredients
- 4 large carrots
- 2 large beets
- 2 garlic cloves, sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prep oven: Preheat the oven to 425 degrees F (200 C).
- Prep vegetables: Wash the 4 large carrots and cut into rounds about 1/2 inch in size (no need to peel). Cut the stems from each end of the 2 large beets and cut into 1/2 inch cubes (no need to peel).
- Roast vegetables: Arrange the beets and carrots on a baking sheet and drizzle with 2 tablespoons olive oil, tossing the vegetables to completely coat with oil. Sprinkle with sliced 2 garlic cloves and 1 pinch salt and pepper. Add other seasonings as desired. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish, or let cool and use as a salad topping.
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