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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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Just wondered, can you make this from frozen sliced beets/carrots?
Hi! I haven’t tried that, but I don’t see why it wouldn’t work. It may take a little longer.
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!
I am so glad you liked it!! 🙂
I will be using golden beets, carrots, red onions and garlic – all fresh vegetables. I am submitting honey for the maple syrup
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.
Awww I am so happy to hear that, Lisa! You’re very welcome. 🙂
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
Yum!! Made it for the first time last night and loved it, and I don’t like beets!
I’m so pleased to hear it, Cassie!
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!
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.
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
So happy you liked them, Mike! Happy new year!! 🙂
Made this last night everyone loved it- even though I forgot the maple syrup 😬 the grandkids loved it- definitely will make it again !
Haha that’s funny. I’m glad it still worked out!
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
I like your take on this recipe! You are very welcome for the idea. 🙂
Do you think butternut or acorn squash could be added?
I do! I think timing would still be similar. 🙂 Happy Thanksgiving!
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!!!
It sure is! I just used it for photo garnish.. feel free to add if you wish. 🙂
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…:-)
Oooh that sounds yummy! I love purées. My mom makes an awesome one with celery root. Hope you’ll like this recipe, Amy!
I would like ur purée recipe!