This maple roasted beets and carrots recipe is an easy, colorful, and healthy side dish. Perfect for your holiday table! Only 5 everyday ingredients are needed for this tasty recipe.
I figured I'd make a standard roasted beets recipe better by adding in carrots. I love carrots.
Beets... not so much. I mean they're ok, but not my favorite. 😉
I made this beets and carrots recipe for Canadian Thanksgiving. I slightly overcooked it, so I took 5 minutes off the recommended cooking time in the recipe below.
They weren't mush, but I do prefer my veggies to be more tender-crisp than soft. The family liked this recipe, so that's good.
I also have a feeling that this would be a great way to trick picky eaters into eating their beets. We're literally sugar coating them here. 🙂
Love beets? Try my roasted beet hummus or my beet and spinach salad.
There really isn't much to this beets side dish, which is great when you've got plenty of things on the go.
Coat the beets and carrots in some olive oil, roast them, take them out of the oven and add some butter and maple syrup, pop them back in the oven for a bit, and you're done. Easy!
Hope you love this oven roasted beets and carrots recipe! Want to do just carrots? Try my maple roasted carrots.
If you love sweet roasted carrots, you may also like my honey roasted carrots recipe. I also have an Instant Pot honey butter carrots recipe you may like.
Let me know if you have any questions or comments below!
Maple Roasted Beets and Carrots
Ingredients
- 5 large carrots peeled & sliced
- 4 medium beets peeled & diced
- 2 tablespoons olive oil
- Salt & pepper to taste
- 2 tablespoons butter
- 3 tablespoons pure maple syrup
Instructions
- Preheat oven to 425F and move the rack to the middle position.
- Cut the beets and carrots into pieces that are roughly the same size, and place the pieces on a large baking sheet.
- Drizzle the olive oil onto the beets and carrots and add salt & pepper. Toss until they're coated. Spread them out in an even layer.
- Roast for about 15 minutes, or until they veggies are tender-crisp (this will vary depending how big the pieces are).
- Take the baking sheet out of the oven and add the butter and maple syrup directly to the baking sheet. Let the butter melt then toss it again until everything is coated.
- Return the baking sheet to the oven for another 5 minutes.
- Serve immediately.
Notes
- Serves 4+.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Rebecca says
I made this last night. It is soooo goood! Thank you for sharing your recipe with us. I normally find it hard to find a recipe that I want to make with beets. I love beets I just didn’t know they could be made this way.
Natasha says
Well that's great to hear!! So glad you liked it.
Cindy says
This is Amazing !!! Hope I can save some for tomorrow nights dinner ... lol
My mom and sister are going to make this after I told them how Yummy it is. I added Sweet Potatoes and onions to mine. I would love to have that dressing recipe that someone was talking about in a previous post 😍
Natasha says
I'm so glad you enjoyed it! 🙂 I'm not sure which dressing recipe you're referring to?
Karen says
Did you pre-roast the beets beforehand to be able to peel them easier? Or were they raw?
Natasha says
Hi! The beets and carrots are raw. I peeled them using a standard potato/veg peeler. In any of my recipes, it's safe to assume an ingredient is raw/uncooked. I will specify if the ingredient is to be pre-cooked, and I'll explain how if that's the case.