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. 🙂
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
This maple roasted beets and carrots recipe is an easy, colorful, and healthy side dish. Perfect for your holiday table!
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.
Recipe Notes
- Serves 4+
Love beets? Try my roasted beet hummus or my spiralized beet salad.
marilyn says
I have a juice store that i had to close due this [edited]. I brought lots of veggies home…. I tried this recipe tonight and it was easy and so good……. So we had a cucumber salad , Celery soup and the carrots and beets….. thanks for the recipe
Natasha says
I’m so sorry to hear about your juice store, Marilyn. 🙁 I hope you’re able to re-open, and if I lived near you, I’d love to buy some fresh juice! I’m so glad this recipe worked out for you. (I edited your comment because I was advised that using any of the buzzwords surrounding this current situation may be bad for my site in Google’s eyes, so I am erring on the side of caution.)
Emilie says
Just curious, about how does much each serving makes?
Natasha says
What do you mean exactly? It really depends on how much people eat, how small you chop the veggies, etc. I guessed the whole batch feeds 4, but you could probably stretch it to 6.
Emilie says
I mean serving size. Is the serving size for a person about a cup, or maybe a half-cup? I’m asking because I want to do a sampling of this recipe and want to know how many samples I can get from 1 serving.
Natasha says
About a cup, I would say.
addie says
your website doesn’t tell enough info. Too many adds and pictures. I couldn’t find what temp. to put my oven on. I was about to feed my family under cooked or over cooked food!!!
Natasha says
Hi Addie, I think you’re not actually looking at the recipe card (you would have scrolled past it to leave me this comment). It says the oven temperature and everything.
Darlene says
I made these last week and they were so very delectable. Thank-you so very much for your great recipes.
Natasha says
Aww so glad you liked them! Thank you ❤️
Darlene says
I accidentally added the maple syrup into the oil can i still roast them like normal ? Or do i need to throw them out ?
Natasha says
It might burn the syrup, but you could give it a try. Perhaps line your baking sheet with foil for easy cleanup. And check on them periodically. Let me know how it goes!
Nicole says
Just wondered, can you make this from frozen sliced beets/carrots?
Natasha says
Hi! I haven’t tried that, but I don’t see why it wouldn’t work. It may take a little longer.
Nicole says
Thanks for the quick response! I did end up using fresh veggies. This was amazing! I am so not a fan of beets (used to HATE them, lately barely tolerate them) but I actually was excited to eat these, and was a huge fan!!! Thanks for the awesome recipe.
And for you cooks who read comments to see if a recipe is worth a try – this one is DEFINITELY a winner!
Natasha says
I am so glad you liked it!! 🙂
Renay says
I will be using golden beets, carrots, red onions and garlic – all fresh vegetables. I am submitting honey for the maple syrup
Lisa M Stephenson says
Just learning about trying to eat healthy. My husband is going through his 3rd bout with kidney cancer. He is a very much a fast food person if you let him. Anyway just wanted to say how great this was! First time roasting veggies. It was perfect. My husband says he is ready to vegan! I think that is a stretch but thank you for helping me be a better wife.
Lisa.
Natasha says
Awww I am so happy to hear that, Lisa! You’re very welcome. 🙂
Bob says
Wishing you and your husband all the best, Lisa.
If protein is a concern (i.e., not getting enough), there are many plant-based sources, including beans, nuts and seeds — although you probably already knew that! As you also no doubt know, it’s always a good idea to run dietary changes past your doctors.
Sending healing thoughts,
Bob
Cassie says
Yum!! Made it for the first time last night and loved it, and I don’t like beets!
Natasha says
I’m so pleased to hear it, Cassie!
Chrissy says
I just discovered you! I’m excited to give this a try tonight along with your creamy garlic chicken. Not a fan of beets. I juice them and they’re pretty tough to get down, however, my husband and I are trying to eat better and your recipe and the comments convinced me to go for it! I’ll let you know!
Natasha says
I hope you like the recipes! I feel the same way about beets. I just can’t quite make myself love them, but I do occasionally eat/drink them for health reasons.
Mike Levesque says
Natasha,
OMG… made this for my wife and I for our Annual New Year’s Eve dinner… will be a permanent addition… sooo good! Thanks for sharing the recipe.
Mike
Natasha says
So happy you liked them, Mike! Happy new year!! 🙂
Susan Brusse says
Made this last night everyone loved it- even though I forgot the maple syrup 😬 the grandkids loved it- definitely will make it again !
Natasha says
Haha that’s funny. I’m glad it still worked out!
Caroline Stickle says
Thanks for the idea. I already had cooked beets so I cooked some carrots and then mixed them to gather with generous amount of butter and sautéed until almost dry and then added the maple syrup and seasonings. Loved the flavour. Will make it again this simple way Carol
Natasha says
I like your take on this recipe! You are very welcome for the idea. 🙂
Jess says
Do you think butternut or acorn squash could be added?
Natasha says
I do! I think timing would still be similar. 🙂 Happy Thanksgiving!
Kendra says
Is that parsley on them in ur photos? I don’t notice it on the ingredient list???!!! Looks so yummy can’t wait to try!!!
Natasha says
It sure is! I just used it for photo garnish.. feel free to add if you wish. 🙂
Amy Winterstein says
Sounds awesome. I have made a sort of purée of beets and carrots for years. It has butter, sugar (not as healthy as maple syrup!) salt and lemon juice, and, after being combined in the blender, comes out smooth and a pretty pink. The two veggies together create a flavor that tastes different than each would by themselves. People who don’t care for one or the other have usually loved the combo. Your recipe sounds much easier than mine. Next time I’m in the mood for beets and carrots I’m going with your recipe…:-)
Natasha says
Oooh that sounds yummy! I love purées. My mom makes an awesome one with celery root. Hope you’ll like this recipe, Amy!
Kendra says
I would like ur purée recipe!
Ernie Hall says
This was a easy side dish, the family loved it. It’s my wife’s new favourite veggie dish.
Natasha says
So glad to hear it! Thank you!
Dianne says
These were super delicious. I used fresh carrots and frozen sliced beets and it wonderful. My new favourite veggie dish. Thank you for this recipe.
Natasha says
That’s great to hear! Thanks for letting me know, Dianne! 🙂
Lisa says
If i wanted to add in mini red skin potatoes, would the roasting time still be the same?
Thanks!
Natasha says
Hi Lisa, I have a feeling the potatoes may take a little longer, so I’d give them a head start. I’d probably cut them in half and give them a 10 minute head start, but I haven’t tested this. Let me know how it goes!
Leonie says
Hey! Looking to make these.. are the beets supposed to be boiled/cooked already before putting them in the oven? I’ve never peeled uncooked beets before so just checking haha!
Thanks
Natasha says
Hi Leonie! Nope, I peel them raw. 🙂 Hope you enjoy the recipe!
Kirk says
Great side dish. Very quick and tasty way to enjoy hearty root veggies. Thanks!
Natasha says
Very happy to hear that you liked it, Kirk!
Pamela says
I just wanted to come back and let you know these were a huge hit at dinner last night. I almost tripled the recipe and roasted the veggies separately. After roasting I put all Ina large crockpot and took over to the in-laws. I then put the butter and maple syrup and mixed and it was probably another 30 minutes before we had dinner. I had them on the warm setting. They were really delicious and everyone liked them!
Thank you and Happy Thanksgiving!
Natasha says
Thanks for letting me know! I’m so glad it worked. Happy thanksgiving!
Pamela says
I’m planning on making a double batch of these next weekend has anyone tried keeping them warm in a crockpot for about an hour? Im making them for Thanksgiving but it’s not at my house so need to transport and keep warm for a bit.
Natasha says
I think that would work, Pamela.
Emily says
Do I need to peel the beets first?
Natasha says
I do! Hope you enjoy the recipe. ❤️
Charlotte King Potter says
I remove skin after cooking, it slides right off.
Natasha says
Good idea!
Annette says
Just made these. So delicious and easy to make. Thank u.
Natasha says
I’m so happy you liked them, Annette! 🙂
Kathy Stefureak says
Delicious, will be making this again! thanks
Natasha says
So glad you liked them, Kathy!! Thanks for letting me know. 🙂
Brittany says
Do I boil the beets first?
Natasha says
Nope. They roast at a similar rate as the carrots. Just roast them until they’re tender crisp.
Jenn says
These have become a family favourite in our house – we have used traditional beets, candy cane beets and golden beets as well as heirloom carrots and all taste delicious!! Super easy – great colours to add to a meal.
Natasha says
I’m so happy to hear that, Jenn! 🙂
Retiree2 says
Fresh beets and carrots, excellent recipe, easy and requests to make again 😊
Natasha says
That’s great! So happy it worked out!
Mariane McKiernan says
My daughter and husband devoured the beets and they are not a fan of beets! So easy, so good, don’t change a thing! I served them with grilled pork chops!
Natasha says
That’s so good to hear, Mariane! 🙂
Claire Pintacura says
Can these be made day before??
Natasha says
I think that would work fine, but I haven’t tried re-heating them. Hope you enjoy the recipe!
Jenn says
I have re-heated them and it has worked just fine but I don’t cook any longer than needed so they are tender but not mushy. I have also made large batches and frozen them in individual serving size bags so I can pull out as a side for lunches.
kim says
Tried this last night. It was delicious!!! Will definitely make this again. Now to peruse some of your other recipes….
Natasha says
So glad to hear it, Kim! Thanks for letting me know. I hope you find more recipes you like here. 🙂
Rushed mommy says
This looks scrumptious! Don’t Have maple syrup on hand, but i do have organic honey… How do you think that would taste? Too sweet?
Natasha says
Hello! Thank you! I think the honey would taste great. Maybe put a bit less in and then give them a taste test so you can always add more if needed. Maple syrup is super sweet too, so I don’t see why honey wouldn’t work. Enjoy! 🙂
Sher says
juat tried it, it was fabulous thank you!!
Natasha says
So happy to hear it! Thanks for leaving a comment, Sher! 🙂
Agness of Run Agness Run says
Yum! This is what I call a nutrient-dense bowl, Natasha! Perfect recipe for autumn and the cold weather. Keep up the awesome job!
Natasha says
Thanks so much!!
Natasha's Sister says
Omg you actually made two recipes in a row for me. These can’t be beet. Are you making them for Christmas for me?
Natasha says
No.