Roasted Beets And Carrots Recipe


Roasted Beets And Carrots Recipe

How To Make Roasted Beets And Carrots

Enjoy a simple and easy side dish with these roasted beets and carrots! They're tossed in balsamic vinegar for an extra layer of flavor.

Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins


  • 3 medium beets
  • 5 carrots
  • 1⁄2 cup olive oil, divided
  • 1⁄2 cup balsamic vinegar, divided
  • 2 tsp kosher salt, divided
  • 2 tbsp turbinado sugar, (sugar in the raw) divided


  1. Peel carrots and cut diagonally into 1 to 2-inch thick wedges.

  2. Place in a large bowl and toss with ¼ cup each of olive oil and balsamic vinegar, 1 teaspoon of kosher salt, and 1 tablespoon of sugar. Set aside.

  3. Peel beets, slice into cubes approximately 1 to 2-inch square.

  4. Spray baking pan with nonstick spray.
  5. Mix carrots one more time, then empty gently into half of baking pan.
  6. Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
  7. Let stand 2 to 3 minutes, then toss one more time before transferring to the other half of the baking pan.

  8. Bake 375 to 400 degrees F for 1 hour, uncovered, tossing each vegetable separately once during cooking.

  9. Serve immediately. Enjoy!


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