Oven Roasted Carrots and Beets
Oven roasted carrots and beets are my go to veggie side! They offer bold, vibrant colors, naturally sweet flavors, and are SO EASY to make. Plus they are perfect on salads, bowls, wraps, and more. So you can whip up a big batch, and enjoy them all week long.
Did I mention how easy they are to make? Only 4 ingredients, and 30 minutes in the oven! Seriously so easy, so let me show you how to make oven roasted carrots and beets, and share tips for perfect roasting, why roasting is the best way to cook beets, serving suggestions, and how to store any leftovers.
Serve with Roast Chicken and Herbed Rice Pilaf for a fantastic meal!
What You’ll Need for Roasted Beet and Carrots
- 1 bunch of carrots, peeled and sliced into 1-inch pieces
- 3-4 medium-sized beets, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: fresh herbs (such as parsley, thyme, or rosemary) for added flavor
How to Make Roasted Beets and Carrots
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine the carrots, beets, olive oil, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Spread the vegetables out in a single layer on the prepared baking sheet. Be sure to leave plenty of room between them so they do not steam, but rather roast on the pan.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and starting to caramelize, stirring halfway through, and rotating the roasting pan for even cooking.
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh herbs and enjoy!
Tips for Perfect Roasting
- Even Sizes: Cut the vegetables into similar-sized pieces to ensure even cooking.
- Preheat the Oven: For the best results be sure to use a hot oven.
- Give Space to the Veggies: Spread the vegetables out in a single layer with plenty of room around each one to promote caramelization. This allows them to roast rather than steam.
- Add extras: I like to garnish with fresh herbs, but for added flavor, consider adding spices such as cumin, paprika, or cinnamon to the vegetables before roasting. I personally love the natural flavors with a little kosher salt and pepper.
Why Roasting is the Best Way to Cook Beets and Carrots
Roasting is the best way to cook beets because it enhances their natural sweetness and brings out their earthy flavor. You get a tender end result that is caramelized, and fantastic, and extremely versatile.
Roasting also helps to retain the nutrients in beets, making them a healthy and delicious addition to your diet.
And the same goes for carrots. Carrots are naturally sweet, and roasting them enhances this. If you just want carrots, be sure to check out this recipe for Roasted Carrots!
FAQs
Q: Can I roast the carrots and beets together?
A: Yes, you can roast the carrots and beets together on the same baking sheet. Just be sure to cut them into similar-sized pieces so that they cook evenly. It is such a nice way to get both at the same time.
Q: How long do roasted carrots and beets last?
A: Roasted carrots and beets will last for up to 3-4 days in the refrigerator when stored in an airtight container. I love making a larger tray of them, and then adding them to salads, wraps, bowls, and eating them on their own throughout the week.
Q: Can I freeze roasted carrots and beets?
A: Yes, you can freeze roasted carrots and beets for up to 3 months. To freeze, spread the roasted vegetables out on a baking sheet and freeze until solid, then transfer to a freezer-safe container. Personally, I like them best fresh, as the texture can change slightly when freezing.
Serving Suggestions
Roasted carrots and beets are a versatile side dish that pairs well with a variety of main courses. Try them served with:
Serve them alongside roasted chicken, grilled steak, or baked fish for a delicious and colorful meal. They also make a great addition to salads or grain bowls.
How to Store
To store any leftover roasted carrots and beets, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for longer
Other Great Recipes
Roasted Beets and Carrots
Ingredients
- 1 bunch Carrots peeled and sliced into 1-inch pieces
- 3-4 medium-sized beets peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh herbs such as parsley, thyme, or rosemary for added flavor
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine the carrots, beets, olive oil, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Spread the vegetables out in a single layer on the prepared baking sheet. Be sure to leave plenty of room between them so they do not steam, but rather roast on the pan.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and starting to caramelize, stirring halfway through, and rotating the roasting pan for even cooking.
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh herbs and enjoy!
Notes
- Even Sizes: Cut the vegetables into similar-sized pieces to ensure even cooking.
- Preheat the Oven: For the best results be sure to use a hot oven.
- Give Space to the Veggies: Spread the vegetables out in a single layer with plenty of room around each one to promote caramelization. This allows them to roast rather than steam.
- Add extras: I like to garnish with fresh herbs, but for added flavor, consider adding spices such as cumin, paprika, or cinnamon to the vegetables before roasting. I personally love the natural flavors with a little kosher salt and pepper.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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