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This maple roasted beets and carrots recipe is an easy and colorful side dish! Only 5 everyday ingredients are needed, and it looks gorgeous on your table.
You may also enjoy my Beet and Spinach Salad next or making Instant Pot Beets if you’ve got some to use up.
Why you’ll love it
I figured I’d make a standard roasted beets recipe better by adding in carrots since I love ’em. This is the perfect quick addition to your holiday feast or any cold-weather meal. Or year-round for that matter, but it’s particularly tasty in the fall and winter.
I also have a feeling that this would be a great way to trick picky eaters into eating and enjoying nutrient-rich beets. We’re literally sugar coating them here. 🙂 Something special just happens when you roast vegetables in the oven. They’re caramelized on the outside and irresistibly sweet and buttery.
What you’ll need
- Carrots and beets – the natural sweetness of the carrots perfectly complements the earthiness of the beets
- Olive oil – for getting the exterior nice and golden
- Butter – it adds extra richness
- Maple syrup – sweet seasonal flavor that’ll make your kitchen smell delish!
How to make oven roasted beets and carrots
This is an overview, and full ingredients & instructions are in the recipe card below.
- Preheat the oven. Wash, peel, and chop the raw beets and carrots. Make sure they’re in roughly similar size pieces. Place them on a baking sheet.
- Coat the beets and carrots in some olive oil, and season generously with salt & pepper. Toss and spread out evenly on the sheet.
- Roast them until tender, take them out of the oven and toss with the butter and maple syrup, pop them back in the oven for a few more minutes, and enjoy!
Substitutions and variations
- If you want these to be a bit less sweet, readers have successfully made it with one less tablespoon of maple syrup.
- A squeeze of lemon juice is an easy way to add a touch of acidity to cut the sweetness if that’s your thing.
- I sprinkled some chopped fresh parsley on as a finishing touch and pop of freshness.
What to serve with these beets and carrots
- They brighten up so many main dishes! Try them with everything from my Easy Baked Pork Tenderloin to Creamy Chicken in White Wine Sauce. Can’t get enough maple? Pair it with my Creamy Maple Chicken.
- If you’re making this for Thanksgiving or Christmas, try serving with my Easy Roast Turkey and also take a look at the rest of my Holiday Recipe Collection for more side dish inspiration.
Leftovers and storage
- While they’re best served hot right away, you can store leftovers in an airtight container in the fridge for 3-4 days. They will soften up as time goes on.
- Reheat them in a saucepan or microwave until warmed through.
- Leftovers won’t freeze too well, so I don’t recommend it because the texture will likely change.
Let me know if you have any questions, or leave a review below if you made these sweet roasted veggies! You can also find me on Instagram.
Maple Roasted Beets and Carrots
Ingredients
- 5 large carrots peeled & sliced
- 4 medium beets peeled & diced
- 2 tablespoons olive oil
- Salt & pepper to taste
- 2 tablespoons butter
- 3 tablespoons pure maple syrup
Instructions
- Preheat oven to 425F and move the rack to the middle position.
- Cut the beets and carrots into pieces that are roughly the same size, and place the pieces on a large baking sheet.
- Drizzle the olive oil onto the beets and carrots and add salt & pepper. Toss until they’re coated. Spread them out in an even layer.
- Roast for about 15 minutes, or until they veggies are tender-crisp (this will vary depending how big the pieces are).
- Take the baking sheet out of the oven and add the butter and maple syrup directly to the baking sheet. Let the butter melt then toss it again until everything is coated.
- Return the baking sheet to the oven for another 5 minutes.
- Serve immediately.
Notes
- Serves 4+.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was a easy side dish, the family loved it. It’s my wife’s new favourite veggie dish.
So glad to hear it! Thank you!
These were super delicious. I used fresh carrots and frozen sliced beets and it wonderful. My new favourite veggie dish. Thank you for this recipe.
That’s great to hear! Thanks for letting me know, Dianne! 🙂
If i wanted to add in mini red skin potatoes, would the roasting time still be the same?
Thanks!
Hi Lisa, I have a feeling the potatoes may take a little longer, so I’d give them a head start. I’d probably cut them in half and give them a 10 minute head start, but I haven’t tested this. Let me know how it goes!
Hey! Looking to make these.. are the beets supposed to be boiled/cooked already before putting them in the oven? I’ve never peeled uncooked beets before so just checking haha!
Thanks
Hi Leonie! Nope, I peel them raw. 🙂 Hope you enjoy the recipe!
Great side dish. Very quick and tasty way to enjoy hearty root veggies. Thanks!
Very happy to hear that you liked it, Kirk!
I just wanted to come back and let you know these were a huge hit at dinner last night. I almost tripled the recipe and roasted the veggies separately. After roasting I put all Ina large crockpot and took over to the in-laws. I then put the butter and maple syrup and mixed and it was probably another 30 minutes before we had dinner. I had them on the warm setting. They were really delicious and everyone liked them!
Thank you and Happy Thanksgiving!
Thanks for letting me know! I’m so glad it worked. Happy thanksgiving!
I’m planning on making a double batch of these next weekend has anyone tried keeping them warm in a crockpot for about an hour? Im making them for Thanksgiving but it’s not at my house so need to transport and keep warm for a bit.
I think that would work, Pamela.
Do I need to peel the beets first?
I do! Hope you enjoy the recipe. ❤️
I remove skin after cooking, it slides right off.
Good idea!
Just made these. So delicious and easy to make. Thank u.
I’m so happy you liked them, Annette! 🙂
Delicious, will be making this again! thanks
So glad you liked them, Kathy!! Thanks for letting me know. 🙂