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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

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

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.

This maple roasted beets and carrots recipe is an easy, colorful, and healthy side dish. Perfect for your holiday table!
4.98 from 34 votes

Maple Roasted Beets and Carrots

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.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4


  • 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


  • 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. 


  • 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.


Calories: 263kcal, Carbohydrates: 35g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 246mg, Potassium: 876mg, Fiber: 7g, Sugar: 25g, Vitamin A: 15266IU, Vitamin C: 14mg, Calcium: 75mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.98 from 34 votes (1 rating without comment)

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  1. Aishath Ahmed says:

    5 stars
    Hi can we freeze this to use later?

    1. Natasha says:

      I am not sure the glaze will thaw out too well. You could try, but I think they would be better fresh.

  2. Deanna says:

    Can you use already cooked beets for this?

    1. Natasha says:

      I’d probably cook the carrots ahead of time, in that case, too… and then reduce the total cook time.

  3. Joyce says:

    Hi Natasha, if I wanted to roast these a day ahead and leave the last step of butter and maple syrup for the following day would it alter the texture?

    1. Natasha says:

      I think that should be fine! 🙂

  4. ashley says:

    Sounds yummy and healthy! I’ve been getting lots of beets in my organic vegetable deliveries and have been looking for new recipes. I can’t wait to make this tonight, so simple! Thanks for sharing

    1. Natasha says:

      You’re welcome!! I hope you love it. XO

  5. Adele says:

    5 stars
    This is a gorgeous side dish! Absolutely delicious and easy to prepare. I have leftovers and will use them to throw on some greens for a salad. I’ll use the dressing recipe from your beet and spinach salad that I’ve made now a few times. I served this dish with your Chicken Marsala as you suggested.
    The only thing I may alter, the roasting time wasn’t enough for me. I probably had too big of pieces. And in the end I put them in the microwave. I will certainly make this again!
    Thanks again Natasha!

    1. Natasha says:

      I’m so happy you enjoyed it (and the Chicken Marsala and that salad dressing haha)! 🙂 Yup, it definitely varies depending on what size you cut the veggies and how tender you want the end result to be.

  6. James McKinley says:

    5 stars
    This sounded unappetizing to me: add a peeled, diced parsnip. They’re mild and add to the overall taste and texture.

  7. Leslie Fisher says:

    5 stars
    Love this ! A bowl of these will be on our US Thanksgiving table 😋 Thank you!

    1. Natasha says:

      Wonderful! You’re welcome. 🙂 Enjoy!

  8. Melissa T says:

    5 stars
    First time making this recipe and my hubby agreed it should be added to the rotation! I used Trees Knees Spicy Maple since its lower carb.

    1. Natasha says:

      Woo hoo!!

  9. Ashley says:

    5 stars
    I love this recipe. I always am looking for new beet recipes. I can’t say it’s the healthiest… but it’s delicious.

    1. Natasha says:

      Totally! I’m so glad you enjoyed it! 🙂

  10. Margaux Lacasse says:

    5 stars
    love this recipe. i added kohlrabi and they were a great additional imo. they looked like turkish delights and really complimented the flavour of the beets and carrots. i roasted these at 350 for 45 mins (because i was baking chicken thighs at the same time) and then increased the heat to 425 and added coconut oil and maple syrup. delish!

    1. Natasha says:

      Wonderful! I’m so happy it worked out. I haven’t had kohlrabi for ages.