These Roasted Beets and Carrots are caramelized, flavorful, and so easy to make! Seasoned with Italian seasoning and homemade balsamic vinaigrette, and ready in less than 40 minutes! You can serve it as a side with any meal. It's vegan, gluten-free, and so good!
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Why You'll Love These Beets and Carrots
Flavor and texture - Roasting beets and carrots gives them so much more flavor than steaming does! If you're not a fan of one or the other because they're usually blant and too soft. This recipe will change your mind! Roasting dries them out a little bit so they're not as mushy, while the seasoning gives them a ton of flavor and the dressing helps them caramelize and brown.
Easy and simple - There aren't any special ingredients you need or any complicated steps. All you have to do is chop everything, toss it with the spices, make the dressing, and let the oven do most of the work! The recipe is totally fail-proof and takes only about 10 minutes to prep.
Ingredients
- Carrots - You can either keep it simple with just regular orange carrots or rainbow carrots (yellow, white, or purple) to make the dish more colorful.
- Beets - You will need raw beets here. Steamed beets won't work in this recipe. I like regular red beets, but golden beets work as well if you want to change up the colors.
- Avocado oil - I always recommend pure avocado oil for cooking and baking, but any cooking oil you have is great.
- Spices - You'll need Italian seasoning (homemade or store-bought), garlic powder, fine sea salt, and freshly ground black pepper.
- Balsamic vinaigrette - It's a very simple vinaigrette made with extra virgin olive oil, balsamic vinegar, dijon mustard, and honey. You can also use maple syrup instead of honey to keep the recipe vegan.
- Fresh parsley - Fresh herbs add freshness and flavor. I recommend parsley here, but chives would also be great.
Variations and Substitutions
- Roasted nuts - You can add roasted walnuts, almonds, or even pine nuts for some crunch and nutty flavor.
- Balsamic glaze - If you want to double up on the balsamic flavor, drizzle the veggies with a little bit of balsamic glaze right before serving (not vinegar).
Step-by-Step Instructions
- Preheat your oven to 425°F and prepare a large baking sheet. Parchment paper is optional based on how non-stick your pan is.
- Peel and cut your beets and carrots into similar sizes so that they both roast evenly.
- Add the chopped beets and carrots to the baking sheet (I like to keep them separated so that the beets don’t dye the carrots red).
- Drizzle with avocado oil and season with sea salt, freshly ground black pepper, garlic powder, and Italian seasoning. Toss to coat everything well.
- Roast the vegetables in the oven for 20 minutes.
- While they’re roasting, whisk together the vinaigrette.
- In a small bowl, whisk extra virgin olive oil, balsamic vinegar, dijon mustard, and honey until emulsified.
- After 20 minutes in the oven, drizzle the beets and carrots with the vinaigrette, toss to coat, and roast in the oven for another 10 minutes. They should be fork-tender.
- Sprinkle the veggies with finely chopped fresh parsley and some flaky sea salt and extra black pepper if desired. Enjoy!
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Tips & Tricks!
- Keep the two separated on the baking sheet - Doing this will prevent the carrots from turning red. It's really just a visual preference, but if you mix them all together before roasting, all your carrots will end up looking like beets!
- Cut them into similar-sized pieces - This way, all pieces will roast evenly and nothing will be undercooked or overcooked.
Storing and Reheating
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: I recommend reheating the veggies in a non-stick pan on the stove with a splash of water until warmed through. Alternatively, you can also reheat them in the oven at 350°F, but I usually don’t do this because it risks them getting dried out more.
FAQs
No, I don't do this for this recipe because I actually want the edges to be a little crispy and caramelized, it's where all the flavor is! I would roast them in foil for a recipe like this Greek Beet Salad with Yogurt.
Other Similar Sides
If you want to try other recipes that use similar ingredients and veggies, check out the four recipes below! The green beans and potatoes are my favorite! To see all the latest ones, head over to Side Dishes.
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Have you tried these Roasted Beets and Carrots? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Roasted Beets and Carrots
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 3-4 1x
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These Roasted Beets and Carrots are caramelized, flavorful, and so easy to make! Seasoned with Italian seasoning and homemade balsamic vinaigrette, and ready in less than 40 minutes! You can serve it as a side with any meal. It's vegan, gluten-free, and so good!
Ingredients
- 1 lb beets, peeled and cut into bite-sized pieces
- 1 lb carrots, peeled and cut into bite-sized pieces
- 1 tbsp avocado oil (or other cooking oil)
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 2 tsp honey (or maple syrup)
- 1 tbsp finely chopped parsley
Instructions
- Preheat your oven to 425°F and prepare a large baking sheet. Parchment paper is optional.
- Add the chopped beets and carrots to the baking sheet (I like to keep them separated so that the beets don’t dye the carrots red).
- Drizzle with avocado oil and season with sea salt, black pepper, garlic powder, and Italian seasoning. Toss to coat everything well.
- Roast the vegetables in the oven for 20 minutes.
- While they’re roasting, whisk together the vinaigrette. In a small bowl, whisk extra virgin olive oil, balsamic vinegar, dijon mustard, and honey until emulsified.
- After 20 minutes in the oven, drizzle the beets and carrots with the vinaigrette, toss to coat, and roast in the oven for another 10 minutes.
- Serve the veggies sprinkled with finely chopped fresh parsley and some flaky sea salt and extra black pepper if desired. Enjoy!
Notes
Storing: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating: I recommend reheating the veggies in a non-stick pan on the stove with a splash of water until warmed through. Alternatively, you can also reheat them in the oven at 350°F, but I usually don’t do this because it risks them getting dried out more.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Veronika Sykorova says
The balsamic vinaigrette complements the earthy flavor of beets and carrots so well in this recipe, you'll love it for winter!