Maple Roasted Beets and Carrots

Name: Maple Roasted Beets and Carrots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

Published: Oct 11, 2017 / Updated: Nov 19, 2022 / 128 Comments

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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.

close-up of maple roasted beets and carrots in a bowl

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!

process shot of raw beets and carrots on a sheet pan

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.

bowl of roasted beets and carrots topped with parsley

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.
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.

More easy side dishes

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.