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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. Denise Witmer says:

    Can you make this in a crock pot?

    1. Natasha says:

      Hi! In theory, probably, but I haven’t ever tried it, and so I am unsure on timing or exactly how you’d do it.

  2. JOJO says:

    can you make this quickly by using canned beets and canned carrots?

    1. Natasha says:

      You could definitely try. I’d significantly reduce the cook time. Let me know how it goes! 🙂

  3. Nadia says:

    5 stars
    Beautiful! Making for thanksgiving and I’m going to add crispy pancetta to add a salty to the sweet. Can’t wait!

    1. Natasha says:

      Sounds amazing!! 😀 Enjoy!

  4. Charlene Heathwood says:

    5 stars
    Can’t wait to try this and maybe with some pine nut seeds or chopped walnuts/pecans for Christmas! Nom Nom

    1. Natasha says:

      Yes! Good idea. Enjoy!!

  5. Chachi says:

    I like the way this recipe is, the ingredients are all simple and looks easy to make. I will be making this for one of our thanksgiving dishes this year! Thanks for the recipe and wish me luck making it!

    1. Natasha says:

      I’m so glad you like the look of it!! I hope it works out (good luck!) and Happy Thanksgiving! 🙂

  6. Stu says:

    5 stars
    I cooked the carrots and beets separately in glass bowls in a microwave. They retained their colors much better. Go easy on the syrup to avoid over-sweetness. Garnish with chives and/or parsley. A few drops of lemon squeezed over just before serving also brightens the flavors and cuts the sweetness. I got the microwave trick from America’s Test Kitchen. Test for timing in the microwave; it depends on how the veggies are cut.

    1. Natasha says:

      Awesome!! Thanks for sharing, Stu!

  7. SandyG says:

    5 stars
    I made this to use up some of the carrots and beets in my CSA box. I did cut the maple syrup down to 1 tablespoon since I don’t like things that are overly sweet. It was good and the leftovers reheated well in the microwave. I’ll be making this again.

    1. Natasha says:

      I’m so pleased you enjoyed it, Sandy!! Thanks for letting me know. 🙂

  8. Rebecca says:

    5 stars
    I made this last night. It is soooo goood! Thank you for sharing your recipe with us. I normally find it hard to find a recipe that I want to make with beets. I love beets I just didn’t know they could be made this way.

    1. Natasha says:

      Well that’s great to hear!! So glad you liked it.

  9. Cindy says:

    5 stars
    This is Amazing !!! Hope I can save some for tomorrow nights dinner … lol
    My mom and sister are going to make this after I told them how Yummy it is. I added Sweet Potatoes and onions to mine. I would love to have that dressing recipe that someone was talking about in a previous post 😍

    1. Natasha says:

      I’m so glad you enjoyed it! 🙂 I’m not sure which dressing recipe you’re referring to?

  10. Karen says:

    Did you pre-roast the beets beforehand to be able to peel them easier? Or were they raw?

    1. Natasha says:

      Hi! The beets and carrots are raw. I peeled them using a standard potato/veg peeler. In any of my recipes, it’s safe to assume an ingredient is raw/uncooked. I will specify if the ingredient is to be pre-cooked, and I’ll explain how if that’s the case.