Roasted Zucchini and Beets, an easy roasted vegetable side dish with fresh summer zucchini and earthy beets. Great as a side or as a topping for salads or bowls!
Love zucchini? Love beets? Roast them together! Bake fresh summer zucchini and earthy beets for a tasty roasted vegetable combo. It’s super simple, really flexible (great as a side or as a topping!), and is great as leftovers.
Zucchini and beets…a perfect pair 💚
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 zucchini 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 zucchini combo and that it turns into the base recipe you can use to get creative again and again.
Ingredient Notes
- Zucchini: Abundant in summer, fresh zucchini takes on a whole new flavor when roasted golden brown
- Beets: Either red beets or golden work well (we used red in the recipe photos)
- Olive oil: Brings out the flavor of vegetables when roasted and helps them to crisp when heated
- Fresh herbs: Any fresh herbs will do, but we love fresh thyme, oregano, sage, and basil (dried herbs can work as well)
- Seasonings: Garlic, salt, and pepper are the main seasonings in this recipe
- 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 vegetables.
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 zucchini + beets
Add beet and zucchini slices 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 herbs (fresh or dried), then spread the herbs out onto a roasting pan.
3
Bake until golden brown
Cook the beets and zucchini 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.
How to store
- Refrigerator storage: Store vegetables in an airtight container in the refrigerator for up to 3-4 days
- Freezer storage: For the best taste and texture, we don’t recommend freezing roasted vegetables as they will lose their texture when thawed
More zucchini + beet recipes
If you’re craving more zucchini or beet recipes, I’ve got you covered:
Roasted Zucchini and Beets
Ingredients
- 4 medium zucchini
- 2 large beets, red or golden
- 1 tablespoon olive oil
- 2 cloves garlic, sliced thin
- ¼ cup fresh herbs, or 2 tablespoons dried herbs
- 1 pinch salt and pepper
Instructions
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. To cut beets, cut in half and then into cubes (you do not have to remove outer peel).
- Season vegetables: Place sliced zucchini and beets on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any dried or fresh herbs.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 40 minutes. At about 20 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Equipment
Recipe Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
- Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and beets recipe is a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition Information
UPDATE: This recipe was originally published in 2022, and was updated in June 2026 for clarity.
Leave a Reply