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This maple roasted beets and carrots recipe is an easy and colorful side dish! Only 5 everyday ingredients are needed, and it looks gorgeous on your table.
You may also enjoy my Beet and Spinach Salad next or making Instant Pot Beets if you’ve got some to use up.
Why you’ll love it
I figured I’d make a standard roasted beets recipe better by adding in carrots since I love ’em. This is the perfect quick addition to your holiday feast or any cold-weather meal. Or year-round for that matter, but it’s particularly tasty in the fall and winter. It’s really easy since it’s basically two side dishes in one. There really isn’t much to this carrots and beets side dish, which is great when you’ve got plenty of things on the go!
I also have a feeling that this would be a great way to trick picky eaters into eating and enjoying nutrient-rich beets. We’re literally sugar coating them here. 🙂 Something special just happens when you roast vegetables in the oven. They’re caramelized on the outside and irresistibly sweet and buttery.
What you’ll need
- Carrots and beets – the natural sweetness of the carrots perfectly complements the earthiness of the beets
- Olive oil – for getting the exterior nice and golden
- Butter – it adds extra richness
- Maple syrup – sweet seasonal flavor that’ll make your kitchen smell delish!
How to make oven roasted beets and carrots
This is an overview, and full ingredients & instructions are in the recipe card below.
- Preheat the oven to 425F. Wash, peel, and chop the raw beets and carrots. Make sure they’re in roughly similar size pieces. Place them on a baking sheet.
- Coat the beets and carrots in some olive oil, and season generously with salt & pepper. Toss and spread out evenly on the sheet.
- Roast them until tender, take them out of the oven and toss with the butter and maple syrup, pop them back in the oven for a few more minutes, and enjoy!
Substitutions and variations
- If you want these to be a bit less sweet, readers have successfully made it with one less tablespoon of maple syrup.
- A squeeze of lemon juice is an easy way to add a touch of acidity to cut the sweetness if that’s your thing.
- I sprinkled some chopped fresh parsley on as a finishing touch and pop of freshness.
What to serve with these beets and carrots
- They brighten up so many main dishes! Try them with everything from my Easy Baked Pork Tenderloin to Creamy Chicken in White Wine Sauce. Can’t get enough maple? Pair it with my Creamy Maple Chicken.
- If you’re making this for Thanksgiving or Christmas, try serving with my Easy Roast Turkey and also take a look at the rest of my Holiday Recipe Collection for more side dish inspiration.
Leftovers and storage
- While they’re best served hot right away, you can store leftovers in an airtight container in the fridge for 3-4 days. They will soften up as time goes on.
- Reheat them in a saucepan or microwave until warmed through.
- Leftovers won’t freeze too well, so I don’t recommend it because the texture will likely change.
Let me know if you have any questions, or leave a review below if you made these sweet roasted veggies! You can also find me on Instagram.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do I boil the beets first?
Nope. They roast at a similar rate as the carrots. Just roast them until they’re tender crisp.
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.
I’m so happy to hear that, Jenn! 🙂
Fresh beets and carrots, excellent recipe, easy and requests to make again 😊
That’s great! So happy it worked out!
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!
That’s so good to hear, Mariane! 🙂
Can these be made day before??
I think that would work fine, but I haven’t tried re-heating them. Hope you enjoy the recipe!
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.
Tried this last night. It was delicious!!! Will definitely make this again. Now to peruse some of your other recipes….
So glad to hear it, Kim! Thanks for letting me know. I hope you find more recipes you like here. 🙂
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?
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! 🙂
juat tried it, it was fabulous thank you!!
So happy to hear it! Thanks for leaving a comment, Sher! 🙂
Yum! This is what I call a nutrient-dense bowl, Natasha! Perfect recipe for autumn and the cold weather. Keep up the awesome job!
Thanks so much!!
Omg you actually made two recipes in a row for me. These can’t be beet. Are you making them for Christmas for me?
No.