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Tender Roasted Beets and Carrots seasoned with savory spices make a healthy and easy side dish. Made with common ingredients and ready in just a few simple steps, this easy beet and carrot side dish is perfect for weeknight meals, Sunday suppers, and Thanksgiving feasts.
Seemingly humble beets and carrots transform into an eye-catching, flavorful side dish with simple spices and high-heat roasting. With deep caramelized notes, earthy cumin or peppery caraway, and a fresh herbal and citrus finish, baked beets and carrots are easy to make but hold their own at even the fanciest of meals and feasts.
Serve this dinner-party-worth dish with your favorite mains while entertaining, though it is accessible enough to make on a weeknight. Once you chop and season the veggies, the oven does the hard work for you! See my variations to make this recipe your own and prep it beforehand if needed to make entertaining prep easier! For more delicious carrot and beet side dishes, check out my Gochujang Oven Roasted Carrots, Hearty Beet and Sweet Potato Soup, Vegan Kabocha and Carrot Soup, and Beet Fennel Salad recipes.
Ingredients
Beets: Choose two medium-sized beets with smooth dark brown-purple skin that are heavy for their size. Trim and peel them before cutting the beets into 1/2-inch cubes.
Carrots: You will need two medium carrots, deep orange, with a firm consistency. Scrub them well, or peel, before cutting. If desired, you can swap rainbow carrots for extra color.
Oil: This ingredient adds savory flavor, prevents the vegetables from sticking to the pan, and helps caramelize. You can use avocado or extra virgin olive oil.
Seasonings: Choose cumin seeds for earthy and warm flavor. These roasted veggies are also delicious with caraway seeds which adds minty, citrusy, peppery notes. Salt and pepper enhance the dish’s flavor.
Lemon: Brighten up the dish with a squeeze of fresh citrus and zest if desired. For an alternative, you can substitute white or red wine vinegar.
Parsley: Chopped fresh parsley adds a light pop of herbal flavor, perfectly complementing the robust seasonings and fresh citrus.
How to Make Roasted Carrots and Beets
- Preheat oven and prep ingredients. Preheat the oven to 375°F. Scrub, peel, and slice the carrots on the bias into 1/2-inch rounds. Peel the beets and cut into 1/2-inch cubes.
- Season vegetables. Place the sliced beets and carrots in a mixing bowl. Drizzle them with the oil and sprinkle with the cumin or caraway seeds, salt, and black pepper. Toss until well combined.
- Roast. Transfer the vegetables to a 12×9” rimmed baking sheet or large roasting pan and spread them out evenly. Bake for 40 minutes or until the vegetables are fork-tender. If they appear to be cooking unevenly, turn them in the pan halfway through the cooking time.
- Season and Serve. Season to taste with more salt and better, and serve with fresh chopped parsley. If desired, kick it up a notch with a squeeze of lemon and a pinch of lemon zest.
Recipe Pro-Tips
- Cut the vegetables into similar sizes. For even roasting and texture, cut the beets and carrots into uniform pieces. I recommend carrots sliced on the bias into 1/2-inch pieces and beets cubed into 1/2-inch pieces.
- Use a large pan. Roasting in a large pan allows the steam from the vegetables to evaporate, making them tender and caramelized. Without this room, they can get soggy.
- Turn during cooking. Keep an eye on the carrots and beets as they roast. Turn them halfway through the cooking time if they appear to cook unevenly. You can also rotate the baking sheet.
- Cook until fork-tender. You will know the vegetables are done when you can pierce them with a fork. If needed, add extra cooking time in 5-minute intervals.
Recipe Variations
Add your twist to this beet and carrot recipe with any of the following recipe adaptations.
- Finishing Touches: Drizzle the beet and carrot side dish with balsamic glaze or pomegranate molasses for a sweet kick, or sprinkle it with toasted walnuts or pine nuts for toasted, nutty notes.
- Golden Beets or Rainbow Carrots: Add variety and color by swapping all or part of the beets and carrots for golden beets or rainbow carrots.
- Seasoning Spins: Toss the vegetables with fennel or anise seed to discover new flavor angles. Sprinkle 1/2 teaspoon of smoked paprika with the cumin seed to add smoky, savory notes. For a more robust herbal finish, garnish the vegan beet recipe with chopped fresh tarragon or rosemary.
Serving Suggestions
Pair this vegan carrot recipe with nearly any fall or winter meal, such as the ones below, for a delicious and satisfying spread.
Storage Directions
Leftover oven roasted beets and carrots keep covered in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave for 1-minute intervals, stirring between each, until hot. I do not recommend freezing, as the texture can change upon defrosting.
Frequently Asked Questions
Yes, this recipe is great to prepare beforehand. Chop, season, and toss the vegetables until combined. Transfer to an airtight container and store for up to 2 days before roasting according to the recipe directions.
No, beets do not need to be boiled before roasting. This adds an extra cooking step, and some of the flavorful juices can be lost in the cooking water. Instead, allow for sufficient roasting time, cooking until they are fork-tender.
Different recipes will direct you to peel the beets at different times, as the timing of peeling depends on the recipe. They must be peeled before making this roasted beet and carrot recipe, though they can be peeled after when roasting whole beets.
Yep, you certainly can. Double the ingredients and follow the recipe directions, roasting them in two large pans. For even roasting, rotate the pans in the oven and turn the veggies as needed throughout their cooking time.
More Vegan Thanksgiving Recipes
- Vegan Mashed Potatoes
- Vegan Butternut Squash Mac and Cheese
- Air Fryer Green Beans
- Smoky Maple Roasted Brussels Sprouts
- Vegan Sweet Potato Pie
- Vegan Apple Pie
Recipe Card
Roasted Beets and Carrots
Ingredients
- 2 medium beets, peeled and cubed
- 2 medium carrots, scrubbed, peeled, and sliced on the bias into ½” rounds
- 1-2 tbsp avocado oil, or extra virgin olive oil
- 1 tsp cumin seeds or caraway seeds
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- ½ cup chopped fresh parsley, for garnish
- 1 lemon, zested and juiced, optional for garnish
Instructions
- Preheat the oven to 375°F.
- Place the sliced beets and carrots in a mixing bowl. Drizzle them with the oil and sprinkle with the caraway or cumin seeds, salt, and black pepper. Toss until well combined.
- Transfer the vegetables to a 12×9” rimmed baking sheet or large roasting pan and spread them out evenly.
- Bake for 40 minutes or until the vegetables are fork-tender. If they appear to cook unevenly, turn them in the pan halfway through the cooking time.
- Season to taste with more salt and better, and serve with fresh chopped parsley. If desired, kick it up a notch with a squeeze of lemon and a pinch of lemon zest.
Notes
- Cut the vegetables into similar sizes. For even roasting and texture, cut the beets and carrots into uniform pieces. I recommend carrots sliced on the bias into 1/2-inch pieces and beets cubed into 1/2-inch pieces.
- Use a large pan. Roasting in a large pan allows the steam from the vegetables to evaporate, making them tender and caramelized. Without this room, they can get soggy.
- Turn during cooking. Keep an eye on the carrots and beets as they roast. Turn them halfway through the cooking time if they appear to cook unevenly. You can also rotate the baking sheet.
- Cook until fork-tender. You will know the vegetables are done when you can pierce them with a fork. If needed, add extra cooking time in 5-minute intervals.
I would like a break down not only on servings but macrocs/ grams per serving on your recipes.
Thank you