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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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Very tasty. I will make it again
Excellent! 🙂
Oh, thank you! I just made these,I threw in some yams, which I don’t really care for, they were AMAZING with the glaze and Beet juices….I had only a splash of syrup so I used honey, cilantro, garlic and some fresh Thyme. So easy, and maybe the best thing I’ve ever eaten lol.
Awesome!! I am so happy to hear that hahaha.
I didn’t have carrots so I used parsnips, which were great. I will make them again. However, the beets didn’t seem to take on the sweetness.
I’m glad you liked it!! Hmm… not sure why?
I made this tonight and it was delicious! It did take quite a bit longer to cook and I cut the pieces small, but it’s amazing!
So glad you liked it!!
This was delicious! Thank you! I sautéed some kale, and then added the roasted beets/carrots to the kale. Soooo good!
So glad you enjoyed it! I love the kale idea!
This is now a family favorite. I have made it three times. Made it twice following your recipe and once using rendered balsamic instead of maple. Kids would definitely prefer the maple. Thanks for posting.
That’s great!! I’m so pleased that they like it!! Thanks for taking the time to comment. 🙂
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
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.)
Just curious, about how does much each serving makes?
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.
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.
About a cup, I would say.
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!!!
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.
Crisis averted Addie! You certainly wouldn’t wanna serve them raw veggies! 🤦🏻♀️
I made these last week and they were so very delectable. Thank-you so very much for your great recipes.
Aww so glad you liked them! Thank you ❤️
I accidentally added the maple syrup into the oil can i still roast them like normal ? Or do i need to throw them out ?
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!