Roasted carrots and beets offer a terrific combination of earthy sweetness and caramelized richness. For a real treat, drizzle the roasted vegetables with a tangy, slightly sweet balsamic glaze to enhance every flavor-packed bite.
Roasted Carrots and Beets
The perfect char of roasted vegetables is what makes roasting my favorite way to prepare them. They caramelize a bit in the oven, unlocking their natural sugars.
If you’d told me 10 years ago that I’d willingly be sharing a recipe that included beets, I would never have believed you. I used to hate them so much. Fortunately, taste buds evolve over time.
But, thanks to the ongoing efforts of several close friends who simply wouldn’t let me remain a beet-hater any longer, I’m now on team beets. And, I’m more than ok with that.
You could serve these roasted carrots and beets alongside a grilled protein for a complete meal or just eat them as is for a hearty snack. A garnish of fresh herbs really kicks them up another notch, too.
Roasted Beets and Carrots Recipe
You’ll need the following ingredients to make this recipe:
- olive oil
- garlic cloves
- salt and pepper
- fresh thyme and Italian parsley
- balsamic glaze (optional)
Start by preheating the oven to 425°F. Thoroughly scrub and then peel the beets and the carrots. Cut into pieces, approximately ¾-inch in size.
Place the vegetables on a large baking sheet. Combine the oil, garlic, salt, and pepper in a small bowl. Then, drizzle the oil mixture over the vegetables and toss well with your hands to coat.
Roast for 15-20 minutes, or until the carrots and the beets are fork-tender. Then, set the oven to broil (no need to move the rack). Broil the vegetables for 2-3 minutes, or until the edges of the carrots are lightly charred.
Remove from the oven and sprinkle with fresh thyme and parsley. Drizzle with balsamic glaze before serving, if desired. Serve warm.
Beets and Carrots
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With just a dab of butter and a sprinkling of brown sugar, you can make and enjoy these Brown Sugar Glazed Carrots. And, for a side dish that checks all the boxes smokey, sweet, savory, and salty, serve Caramelized Carrots with Bacon.
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Roasted Carrots and Beets
- 1 pound beets about 4 medium-sized
- 1 pound carrots about 5 medium-sized
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 1 teaspoon fresh thyme
- 1 teaspoon fresh Italian parsley chopped small
- 1 tablespoon balsamic glaze for serving OPTIONAL
- Preheat the oven to 425°F. Thoroughly scrub and then peel the beets and the carrots. Cut into pieces, approximately ¾-inch in size.
- Place the vegetables on a large baking sheet. Combine the oil, garlic, salt, and pepper in a small bowl. Drizzle the oil mixture over the vegetables and toss well with your hands to coat.
- Roast for about 20 minutes, or until the carrots and the beets are fork-tender. Remove from the oven and sprinkle with thyme and parsley. Drizzle with balsamic glaze before serving, if desired. Serve warm.