Name: Roasted Red Beets and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 lb/453g red beets, peeled and cut into cubes or wedges; 1 lb/453g carrots, sliced on the diagonal; 2 Tablespoons/30ml extra-virgin olive oil; 1 teaspoon fine sea salt; 2 Tablespoons/42g honey; 2 Tablespoons/30ml freshly pressed orange juice; 1 teaspoon orange zest

Gluten-Free Grain-Free Vegetarian Dairy-Free Nut-Free Egg-Free Paleo

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This easy roasted red beets and carrots recipe highlights the natural sweetness of root vegetables. Serve as a simple side dish or use for healthy meal prep in salads, soups, wraps, and grain bowls throughout the week.

Roasted Red Beets and Carrots on Serving Platter

Easy Roasted Red Beets and Carrots Recipe🥕🍠

This roasted red beets and carrots recipe is one of those simple dishes that will earn a regular spot in the rotation. Roasting brings out the natural sweetness of both vegetables, transforming them into something deeply flavorful with very little effort. The beets become tender and earthy, while the carrots caramelize at the edges, creating a balance of sweet and savory that works in all kinds of meals.

With just a handful of ingredients, these easy roasted beets and carrots can be served straight from the oven as a side dish or used throughout the week as part of a healthy meal prep routine. The vegetables hold their texture well and pair easily with grains, greens, and proteins, making them a practical option for everyday cooking.

Whether you’re planning a simple weeknight dinner or preparing ingredients ahead of time for salads, soups, or wraps, roasted beets and carrots are a reliable, nourishing foundation to have on hand.

Why You’ll Love This Roasted Beets and Carrots Recipe ❤️

Naturally sweet and deeply flavorful
Made with simple, wholesome ingredients
Works as both a side dish and a make-ahead meal prep option
Easy to adapt with herbs, spices, or sweeteners

Sweet & Savory Roasted Beets + Carrots on Sheet Pan

Ingredients for Roasted Red Beets and Carrots 📝

• Red beets – Earthy and naturally sweet once roasted. Peel and cut into evenly sized squares or wedges so they cook through evenly.
• Carrots – Add balance and caramelized sweetness. Slice on the diagonal for more surface area and better browning.
• Olive oil – Helps the vegetables roast evenly and develop color.
• Sea salt – Enhances the natural sweetness of the vegetables.
• Honey – Adds sweetness and helps create a glossy glaze.
• Freshly pressed orange juice – Brightens the dish and balances the honey.
• Orange zest – Adds concentrated citrus aroma and flavor.

Optional: fresh herbs like thyme or rosemary
Substitutions: rainbow carrots or yellow beets

How to Make Roasted Red Beets and Carrots 🔥

Prep the Beets and Carrots

Preheat the oven to 400°F (200°C). Peel the beets and cut them into evenly sized cubes or wedges. Slice the carrots into similar sized pieces so they roast at the same rate.

Arrange and Season on the Pan

Place the beets on one side of a rimmed baking sheet and the carrots on the other side. Drizzle evenly with olive oil and sprinkle with salt and black pepper. Toss each side gently to coat. Keeping them separate prevents the carrots from being stained by the beets.

Roast the Beets and Carrots

Spread the vegetables into a single layer. Roast for 25–30 minutes, stirring gently once halfway through, until the beets are fork-tender and the carrots are caramelized at the edges.

Make the Honey Orange Glaze

In a small bowl, whisk together the honey and freshly pressed orange juice along with the orange zest.

Glaze and Finish Roasting

Remove the pan from the oven and drizzle the honey orange mixture over the vegetables. Toss gently to coat, keeping beets and carrots mostly separated. Return to the oven and roast for an additional 5 minutes, until the glaze is bubbling and lightly caramelized.

Finish and Serve

Taste and adjust seasoning as needed. Serve warm as a side dish, or allow to cool slightly before using in meal prep.

Easy Honey Roasted Beets and Carrots on Serving Plate

How to Serve Roasted Beets and Carrots 🥗

(Meal Prep, Salads, Soups, and More)

As a side dish: Serve warm with your favorite mains
For meal prep: Add to salads, grain bowls, or wraps throughout the week
In soups: Stir into vegetable or broth-based soups for extra depth
In salads: Toss with greens, vinaigrette, and nuts or seeds

They also pair well with tangy elements like goat cheese or yogurt-based dressings.

Roasted Beets and Carrots Variations 🌿

This recipe is intentionally simple, but it’s easy to adapt depending on what you have on hand or how you plan to use it.

Herb Roasted Beets and Carrots: Toss the vegetables with fresh thyme or rosemary before roasting.
Balsamic Roasted Beets and Carrots: Finish with a splash of balsamic vinegar or balsamic glaze after roasting.
Spiced Roasted Beets and Carrots: Add ground cumin, coriander, or smoked paprika for a warmer flavor.
Garlic Roasted Beets and Carrots: Add whole smashed garlic cloves to the pan for subtle garlic flavor.
Use Rainbow Carrots or Yellow Beets: Swap in rainbow carrots for added color, or use yellow beets for a slightly sweeter, milder flavor and less color bleeding.

Roasted Red Beets and Carrots FAQs ❓

Can you roast beets and carrots together?

Yes. Beets and carrots roast well together as long as they’re cut into similar-sized pieces so they cook evenly.

Do beets need to be wrapped in foil to roast?

No. Roasting them uncovered allows for better caramelization and deeper flavor.

Can roasted beets and carrots be eaten cold?

Absolutely. They’re delicious cold and work well in salads, grain bowls, and wraps.

Make-Ahead and Storage Tips for Roasted Beets and Carrots 🍽️

Roasted beets and carrots can be made up to 4 days in advance and stored in an airtight container in the refrigerator. They’re just as good cold or gently reheated, making them ideal for healthy meal prep.

Final Thoughts 🎯

Roasted red beets and carrots are the kind of simple recipe that fits seamlessly into everyday cooking. Easy to prepare and endlessly adaptable, they work just as well as a side dish as they do as a make-ahead component for healthy meals throughout the week. Whether served fresh from the oven or incorporated into salads, soups, and wraps, this is a dependable recipe you’ll return to again and again.

More Beet Recipes:

Serves 4

Roasted Red Beets and Carrots

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

An easy roasted red beets and carrots recipe made with simple ingredients.
Naturally sweet and perfect as a side dish or for healthy meal prep.

Ingredients

1 lb/453g red beets, peeled and cut into cubes or wedges
1 lb/453g carrots, sliced on the diagonal
2 Tablespoons/30ml extra-virgin olive oil
1 teaspoon fine sea salt
2 Tablespoons/42g honey
2 Tablespoons/30ml freshly pressed orange juice
1 teaspoon orange zest

Instructions

Preheat the oven to 400°F (200°C).
Peel and cut the beets and carrots.
Arrange the beets on one side of a rimmed baking sheet and the carrots on the other. Drizzle with olive oil and season with salt. Toss gently to coat.
Roast for 25–30 minutes, stirring gently halfway through, until tender and caramelized.
Whisk together the honey, orange juice, and orange zest.
Drizzle the glaze over the vegetables, toss gently, and return to the oven for 5 minutes.
Serve warm or cool for meal prep.

Notes

Notes:

• Keep beets and carrots separated on the pan to prevent color transfer if desired.
• Cut vegetables evenly for consistent roasting.
• Avoid overcrowding the pan for better caramelization.
• Store leftovers in the fridge for up to 4 days.
• Delicious warm or cold.

Variations:

Herb Roasted Beets and Carrots: Toss the vegetables with fresh thyme or rosemary before roasting.

Balsamic Roasted Beets and Carrots: Finish with a splash of balsamic vinegar or balsamic glaze after roasting.

Spiced Roasted Beets and Carrots: Add ground cumin, coriander, or smoked paprika for a warmer flavor.

Garlic Roasted Beets and Carrots: Add whole smashed garlic cloves to the pan for subtle garlic flavor.

Use Rainbow Carrots or Yellow Beets: Swap in rainbow carrots for added color, or use yellow beets for a slightly sweeter, milder flavor and less color bleeding.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan Option (substitute maple syrup), Dairy-Free, Egg-Free, Nut-Free, Paleo

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 172Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 597mgCarbohydrates: 28gFiber: 2gSugar: 23gProtein: 2g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.