Roasted Beets and Carrots Recipe (2024)

Let’s chat about how amazing this Roasted Carrots and Beets recipe is! You will move this right into your regular cooking rotation. These roasted veggies are done in just 25 minutes so they are a perfect for busy weeknights.

While visiting a local Trader Joe’s last weekend, we passed by a bag of the most gorgeous multi colored carrots for only $1.89. I seriously would love to know how they do it. Fresh, varied produce at such an affordable price wins me over every time!

💡 Why This Recipe Works

• Simple Ingredients
• Great way to dress up veggies
• Super affordable
• Easy side dish recipe
• Kid Friendly

🍴 Ingredients

This is almost the easiest side dish you will ever make. It tastes like you stopped at a famous restaurant and picked it up – just to impress your friends. It is seriously so good that you will want to use this technique with other vegetables as well.

Golden Beets: Chop them up in uniform shapes so they cook evenly. You are in for a real treat! They tend to be a little less sweet than the red beets but have a great earthy flavor.

Carrots: The natural sweetness in the carrots paired with the beets is insanely good. The multi colored varieties are no different. They are sweet and wonderful, which is probably why they tend to be children’s favorite vegetable.

Rosemary: I love adding some fresh rosemary. It brings out the flavors of the carrots and beets and adds some color too. The earthy flavor of the beets, carrots and rosemary are a perfect match.

🥕 Instructions

Step One: Preheat oven to 425 degrees. Mix the olive oil, balsamic vinegar, rosemary and sea salt together in a Ziploc bag or bowl.

I gravitate to using Ziploc bags, but I know that if I’m not careful, the price can add up! For better cost savings, use a bowl to mix the ingredients together.

Step Two: Peel and chop the beets and carrots (or if you like, leave the peels on for extra nutrients!) Toss with the olive oil/balsamic mixture.

Step Three: Spread them out on a sheet pan. Place them in the oven for 20 minutes at 425 degrees. Check on them half way through and toss when the bottoms start to brown.

📌 Options

• Use Coarse Ground Sea Salt. Sea salt really adds flavor that complements the tangy balsamic vinegar! If you don’t have any, go for table salt, but only sprinkle on a little bit. You can always add more but you can never take it away!

• Use Baby Carrots if you can’t find the organic ones. Dry off the bagged baby carrots as they hold so much moisture that the olive oil/rosemary mixture will not stick to them well.

• Add Other Vegetables to Roast. This recipe works perfectly when combined with parsnips, rutabaga, turnips, potatoes, or any other root vegetable. Just make sure the pieces are cut equal size so they cook at the same time.

• Add Golden Beets. We are used to cooking with the dark red beets, but it is fun to mix it up and add in some golden beets. I can’t taste the difference, but it adds a neat color variation for the presentation.

🧅 Variations

There are so many way to modify this recipe by changing up the ingredients that are mixed with the vegetables. Here are four ways to get you started:

• Sweet Balsamic Roasted Carrots and Beets – Toss the vegetables with two tablespoons of balsamic vinegar and brown sugar or honey. This is a sweet, tangy flavor that goes so well with roasted vegetables.
• Citrus Balsamic Roasted Carrots and Beets – Use two tablespoons of balsamic vinegar, brown sugar and orange or lemon juice. Add some lemon zest to the mixture if you have some on hand. This produces a completely different flavor by adding just one additional ingredient.
• Honey Orange Roasted Carrots and Beets – Toss the vegetables with two tablespoons of balsamic vinegar, honey and orange juice.
• Herb Roasted Carrots and Beets – Toss the carrots with two tablespoons of olive oil, crushed garlic, and Herbs de Provence.

Let me know how you like this recipe, and pin it to your boards for future reference. It is great for a fast evening meal.

❗ Expert Tips

If you want to cut out some oil but are afraid of the vegetables sticking, line the sheet pan with parchment paper and they will come right off. Parchment paper is better than foil for getting a true non stick result.

Cut the vegetables the same size or some will cook faster than others. If you don’t, you’ll have some chewy and overdone with some that are not done yet.

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