Celebrate root vegetable season with this roasted beets and carrots recipe! Roasting brings out the natural sweetness of both vegetables, while tart goat cheese and a honey balsamic glaze perfectly complement the earthy undertones. This stunning yet simple dish is a healthy addition to a weeknight meal or holiday spread.
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Lizzie’s Notes
As a known veggie enthusiast, I often get asked about my favorite vegetable. My answer is almost always beets, but I’m a huge fan of all root vegetables! Still, I know they can be a turn-off to some people, especially since they need to be washed, peeled, and cut and, as one of my friends once put it, “taste like dirt.”
When root vegetables are roasted instead of eaten raw, they take on a completely different flavor. I’ve convinced more than a few friends and family members to try them this way, and much to my delight, this method has received rave reviews. That’s why I’m so confident that you will love these roasted beets and carrots!
Roasting awakens their sweetness and prevents an overpowering earthy flavor, but I didn’t just stop there. Crumbled goat cheese, a time-honored companion to beets (see this pasta sauce), and a simple balsamic glaze provide brightness and balance. Pairing beets and carrots is also always a good move (see my salad and smoothie)!
The recipe is naturally gluten-free and vegetarian, making it an ideal side dish for a crowd (especially at the holidays)! Just about anyone can enjoy it. Even though beets and carrots get sweeter in the oven, roasted vegetables are still OK for people with diabetes or heart disease. They’re a good source of dietary fiber and contain a variety of nutrients. I hope you enjoy!
Ingredients and Substitutions
- Beets: Use red, golden, or Chioggia beets for the recipe.
- Carrots: Use regular orange carrots or a mix of colors.
- Extra virgin olive oil: While some people question if the smoke point of olive oil makes it less suitable for roasting vegetables at high heat, research does not suggest that this leads to any negative effects. In fact, cooking veggies in olive oil promotes the release and absorption of beneficial compounds. I recommend Partanna or Zoe brands. If desired, sub avocado oil.
- Kosher salt: Substitute larger sea salt flakes (like Maldon) if desired. If using table salt, use about half of what’s listed since it’s more concentrated.
- Goat cheese: Substitute feta cheese if that’s what you have or prefer. Omit if you want the recipe to be dairy-free.
- Balsamic vinegar: The balance of sweetness and tartness in balsamic vinegar makes it one of the best seasonings for roasted beets and carrots. Use regular or white balsamic vinegar. Balsamic glaze also works. It is more concentrated and will provide a sweeter flavor and thicker texture (which some people prefer). If you don’t have an appropriate vinegar, sub lemon juice.
- Honey: You can use maple syrup if that’s what you have or if you don’t eat honey.
- Dried parsley: Fresh parsley can be used in place of dried at about 3 times the listed amount.
How to Make Roasted Beets and Carrots
The full recipe card with ingredient quantities is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Prep the veggies. Wash and peel the beets. Cut them into pieces of roughly the same size. If I have small beets, I prefer cutting them into circles about ½-inch thick, since they will cook the most evenly this way. Cut the beets a little thinner if you can, since they will take longer to cook than the carrots in that shape. Cut the veggies into cubes/chunks if you have big beets.
Transfer the veggies to a baking sheet. Drizzle with olive oil. To promote browning around the edges and caramelization, don’t line the baking sheet with parchment paper.
Toss with olive oil and salt. Mix until coated. Spread them out in an even layer, and avoid overcrowding the pan. This will help them get more caramelized instead of releasing water too close to each other and “steaming” themselves.
Roast until golden brown on the edges, visibly wilted, and tender. 425 degrees F/218 degrees C is the best temperature for roasting beets and carrots. This is hot enough to let the natural sugars caramelize but not hot enough to cause burning or uneven cooking in roasted veggies. Beets and carrots should be roasted for 25 to 45 minutes, depending on your oven and preferences.
Prep the glaze. Whisk the ingredients until smooth. There is no emulsifier in the dressing, so you should whisk it again just before pouring to address the ingredient separation.
Add goat cheese and glaze. Sprinkle crumbled goat cheese on the veggies, and drizzle with the glaze before serving.
Easy Variations
- Swap cheeses. Use crumbled feta in place of goat cheese if you want a saltier and less tart option. Roasted beets and carrots also taste delicious with burrata cheese balls. If using burrata, I recommend adding a pinch of kosher or sea salt flakes to boost the flavors.
- Add fresh herbs. Besides the parsley used in the glaze, some other herbs and spices that pair well with beets and carrots include thyme, rosemary, and even sage. For a pop of color and complementary flavor, add one or a mix before serving as a garnish.
- Use warm spices. For additional flavor, toss the vegetables in cumin seeds (or ground cumin), ginger, and freshly ground black pepper before roasting.
- Mix up the veggies. Substitute parsnips or sweet potatoes in place of the carrots if that’s what you prefer or have on hand. Brussels sprouts are another good companion for root veggies in the oven. If you want to add these vegetables in addition to the ones in the recipe, use two baking sheets to avoid over-crowding. You may also want to double the ingredients for the glaze.
- Add onion. Cut red onion into squares and add to the pan for some extra savory flavor. Since red onion cooks more quickly than root vegetables, you may want to add it in the last 15 to 20 minutes of cooking.
- Garnish with crunch. Finish the dish with a sprinkle of pepitas, sunflower seeds, slivered almonds, or chopped walnuts.
Serving Suggestions
This recipe works well for holidays (Thanksgiving, Christmas, Easter), dinner parties, or just an easy weeknight veggie side. Serve alongside roasted chicken, salmon, or pork and a green salad for a full meal. You can also make a batch for meal prep to add to grain bowls, salads, or hummus platters.
Storage Tips
Keep leftover roasted beets and carrots in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the microwave in 30-second intervals on high until warm. You can even reheat them in a skillet with a little olive oil over medium heat until warm.
More Roasted Vegetable Recipes
- Roasted Cinnamon Butternut Squash Cubes
- Roasted Golden Beets with Miso Maple Sauce
- Oven Roasted Beets in Foil
- Roasted Rutabaga with Maple Brown Butter
- Roasted Savoy Cabbage Wedges with Parmesan
FAQs
- Can I roast other root vegetables besides carrots and beets? Yes, this recipe works for parsnips, rutabaga, turnips, sweet potatoes, and even celeriac. Keep in mind that each one offers a distinct flavor and may have a shorter or longer cooking time than what’s indicated in the recipe card.
- How do I keep red and golden beets from staining my hands and other vegetables? The easiest way is to wear disposable food-prep gloves when handling them or to wash your hands frequently while peeling and cutting them. To avoid the color bleeding onto other veggies, toss the beets in olive oil in a separate bowl before adding them alongside the carrots. Keep beets on one half of the baking sheet and carrots on the other.
📖 Recipe
Roasted Beets and Carrots
Ingredients
- 1 pound beets - about 3 medium
- 1 pound carrots - about 4 to 5 large
- 2 tablespoons extra virgin olive oil
- ½ to 1 teaspoon salt - kosher or sea salt flakes preferred
- 4 ounces goat cheese - crumbled
For the glaze (optional):
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ to 1 teaspoon dried parsley
Instructions
- Preheat the oven to 425 degrees F/218 degrees C.
- Wash, trim, and peel the beets and carrots. Cut them into ½-inch pieces of roughly the same size, either circles (if your beets are small) or cubes/chunks. You may want to cut the beets slightly thinner or smaller than the carrots, since they take a little longer to cook.
- Transfer the prepared vegetables to a large baking sheet (preferably a half sheet pan). Drizzle with olive oil and salt. Stir until coated, then spread out in an even layer. Avoid over-crowding the pan to allow caramelization to occur and prevent the veggies from steaming each other.
- Bake in the preheated oven for 25 to 45 minutes until fork-tender, browned around the edges, and wilted. You can check the vegetables around 20 minutes, since cooking times will vary depending on the oven.
- In the meantime, prepare the glaze. Whisk the olive oil, balsamic, honey, and dried parsley in a measuring cup or bowl.
- Serve the vegetables topped with crumbled goat cheese and drizzled with the glaze. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave in 30-second intervals on high or in a skillet over medium heat until warm.
- Food prep tips: Avoid staining your hands or cutting board by wearing food-prep gloves while handling beets and washing your cutting board immediately after chopping them.
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