Easy recipe for Roasted Beets and Carrots (5 ingredients)
Elevate your dinner with this Roasted Beets and Carrots recipe! A simple, healthy, and caramelized vegetable side dish. Try this easy recipe.
Ingredients
- 1 lb beets about 3-4 medium, peeled and cut into 1-inch cubes
- 1 lb carrots about 4-5 medium, peeled and cut into 1-inch pieces
- 2 tbsp olive oil extra virgin
- ½ tsp kosher salt or to taste
- ¼ tsp freshly ground black pepper or to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the prepared beets, carrots, olive oil, kosher salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.
- Spread the seasoned vegetables onto the prepared baking sheet in a single, even layer. It's important not to overcrowd the pan, as this allows the vegetables to roast and caramelize rather than steam. Use two pans if necessary.
- Roast for 25-30 minutes, tossing the vegetables halfway through the cooking time. The beets and carrots are done when they are tender enough to be easily pierced with a fork and have nicely browned, caramelized edges.
- Remove from the oven. Taste and adjust seasoning if needed. Serve immediately as a delicious and healthy side dish.
Notes
Variations: Feel free to add 1 teaspoon of dried herbs like thyme or rosemary along with the salt and pepper. For a touch of sweetness, drizzle with 1 tablespoon of maple syrup or a balsamic glaze during the last 5 minutes of roasting.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold in salads or reheated in the oven or microwave.
Pro Tip: For even cooking, try to cut your beets and carrots into similar-sized pieces.
