Tender Roasted Beets and Carrots, seasoned with warm spices, make a healthy, easy side dish. Using simple, everyday ingredients and straightforward steps, this recipe is ideal for weeknight dinners, Sunday suppers, or holiday meals like Thanksgiving.
Beets and carrots, when roasted at high heat, develop rich caramelized flavors. Earthy cumin or bright, peppery caraway complements the vegetables, while a squeeze of citrus and fresh herbs brighten the final dish. This side is simple to prepare yet elegant enough to serve at special dinners.
Ingredients
Beets: Choose two medium beets with smooth, firm skin and a solid weight for their size. Trim and peel them, then cut into 1/2-inch cubes.
Carrots: Use two medium, firm carrots. Scrub or peel them, then slice on the bias into 1/2-inch rounds. Rainbow carrots work nicely for extra color.
Oil: Use 1–2 tablespoons of avocado oil or extra virgin olive oil to prevent sticking and encourage caramelization.
Seasonings: One teaspoon cumin seeds lends a warm, earthy note. Caraway seeds are an excellent alternative for a slightly peppery, citrusy finish. Add salt and freshly ground black pepper to taste.
Lemon: Optional lemon zest and juice add brightness; you can substitute a splash of white or red wine vinegar if preferred.
Parsley: Chopped fresh parsley provides a light, herbal finish to contrast the roasted flavors.
How to Make Roasted Carrots and Beets
- Preheat and prep. Preheat your oven to 375°F. Peel and cube beets into 1/2-inch pieces. Scrub or peel carrots and slice on the bias into 1/2-inch rounds.
- Season the vegetables. Place the beets and carrots in a large mixing bowl. Drizzle with oil and sprinkle with cumin or caraway seeds, salt, and black pepper. Toss until evenly coated.
- Roast.Spread the seasoned vegetables in a single layer on a 12×9” rimmed baking sheet or a large roasting pan. Bake about 40 minutes, or until fork-tender and caramelized. Turn the vegetables halfway through if they’re browning unevenly.
- Finish and serve.Taste and adjust salt and pepper. Serve warm with chopped parsley and, if you like, a squeeze of lemon and a touch of lemon zest for brightness.
Recipe Pro-Tips
- Match sizes.Cut beets and carrots into similar 1/2-inch pieces so they cook evenly.
- Give them room.Use a large baking sheet so steam can escape and the vegetables caramelize instead of steaming and becoming soggy.
- Turn once.Turn or rotate the pan halfway through baking for even color and doneness.
- Test for doneness.Cook until you can pierce the pieces easily with a fork; add 5-minute increments if needed.
Recipe Variations
Make this recipe your own with simple swaps and additions.
- Finishing touches: Drizzle with balsamic glaze or pomegranate molasses for sweetness, or sprinkle toasted walnuts or pine nuts for crunch.
- Color swaps: Use golden beets or rainbow carrots to change the look and flavor.
- Seasoning twists: Try fennel or anise seed, add 1/2 teaspoon smoked paprika for a smoky note, or garnish with fresh tarragon or rosemary for an herbal finish.
Serving Suggestions
This roasted beet and carrot side pairs well with many savory mains, especially hearty fall and winter dishes. Serve alongside lentil loaf, mushroom sliders, or pan-seared mushrooms for a complete plant-based meal.
- Vegan Lentil Meatloaf
- Mushroom Veggie Sliders
- King Oyster Mushroom Vegan Scallops
Storage Directions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 1-minute intervals, stirring between each, until heated through. Freezing is not recommended, as the texture can change after thawing.
Frequently Asked Questions
Yes. Chop and season the vegetables, then store them in an airtight container in the refrigerator for up to 2 days. Roast when ready.
No. Roasting raw beets preserves flavor and creates caramelization. Cook them long enough in the oven until fork-tender.
For this recipe, peel the beets before cutting and roasting. Some methods roast whole beets and peel them afterward, but pre-peeling is recommended here.
Yes. Use two large pans and rotate them in the oven as needed to ensure even roasting. Turn the vegetables during cooking for consistent results.
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 (about 3/4 lb), peeled and cubed
- 2 medium carrots (about 3/4 lb), scrubbed, peeled, and sliced on the bias into 1/2″ 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
- 1/2 cup chopped fresh parsley, for garnish
- 1 lemon, zested and juiced (optional)
Instructions
- Preheat the oven to 375°F.
- Place the sliced beets and carrots in a mixing bowl. Drizzle with oil and sprinkle with cumin or caraway seeds, salt, and black pepper. Toss to coat.
- Spread the vegetables evenly on a 12×9” rimmed baking sheet or large roasting pan.
- Bake 40 minutes, or until fork-tender and caramelized, turning once halfway through if needed.
- Adjust seasoning, garnish with chopped parsley, and finish with lemon juice and zest if desired.
Notes
Storage Directions
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in short microwave intervals, stirring between each, until hot. Freezing is not recommended.
Recipe Pro-Tips
- Cut beets and carrots into similar-sized pieces for even cooking.
- Use a large sheet pan to allow steam to escape and promote caramelization.
- Turn or rotate the pan halfway through roasting for even browning.
- Cook until pieces are easily pierced with a fork; add time in 5-minute increments if needed.