Roasted Beets and Carrots

The natural sweetness of caramelized root vegetables pairs beautifully with a bright balsamic glaze and tart cheese.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings 1-cup servings

Calories 317kcal

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)!

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.