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.
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.
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!!
Sher says
juat tried it, it was fabulous thank you!!
Natasha says
So happy to hear it! Thanks for leaving a comment, Sher! 🙂
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! 🙂
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. 🙂
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.
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! 🙂
Retiree2 says
Fresh beets and carrots, excellent recipe, easy and requests to make again 😊
Natasha says
That’s great! So happy it worked out!
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! 🙂
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.
Kathy Stefureak says
Delicious, will be making this again! thanks
Natasha says
So glad you liked them, Kathy!! Thanks for letting me know. 🙂
Annette says
Just made these. So delicious and easy to make. Thank u.
Natasha says
I’m so happy you liked them, Annette! 🙂
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!
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.
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!
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!
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!
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!
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! 🙂
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!
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!
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. 🙂
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!
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. 🙂
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!
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!! 🙂
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.
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!