Roasted Beets and Carrots
Tender Roasted Beets and Carrots make a flavorful and nutritious side dish. Made with common ingredients in a few simple steps, they're perfect for weeknight meals, Sunday suppers, and Thanksgiving feasts.
Servings: 4 Servings
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 12x9” 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.
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Video
Notes
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.
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.