Best 9 Roasted Beets And Carrots Recipes

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**Roasted Beets and Carrots: A Colorful and Nutritious Side Dish**

With their vibrant colors and sweet, earthy flavors, roasted beets and carrots are a delightful and nutritious side dish that can complement a wide range of main courses. This versatile dish is also incredibly simple to prepare, making it a perfect option for busy weeknight meals or special occasions. Our collection of roasted beet and carrot recipes offers a variety of flavor combinations to suit every palate, from classic roasted vegetables with herbs and olive oil to more creative preparations with balsamic vinegar, honey, or citrus. Whether you're looking for a healthy side dish, a colorful addition to your holiday table, or a simple yet satisfying snack, our roasted beets and carrots recipes are sure to satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BEETS AND CARROTS



Roasted Beets and Carrots image

Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!

Provided by Susiecat too

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 -3 medium beets
4 -5 carrots
1/2 cup olive oil, divided
1/2 cup balsamic vinegar, divided
2 teaspoons kosher salt, divided
2 tablespoons turbinado sugar, divided (sugar in the raw)

Steps:

  • Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
  • Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
  • Peel beets, slice into cubes approximately 1-2 inches square.
  • Spray baking pan with nonstick spray.
  • Mix carrots one more time, then empty gently into half of baking pan.
  • Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
  • Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
  • Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
  • Serve immediately.

ROASTED BEETS AND CARROTS



Roasted Beets and Carrots image

An easy Roasted Beets and Carrots recipe.

Categories     Vegetable     Side     Roast     Christmas     Thanksgiving     Vegetarian     High Fiber     Root Vegetable     Beet     Carrot     Fall     Winter     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

6 medium beets (2 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
2 1/2 lb carrots, cut diagonally into 3/4-inch-thick slices
2 tablespoons olive oil

Steps:

  • Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
  • Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
  • Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
  • While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
  • Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

ROASTED CARROTS AND BEETS WITH THE JUICIEST PORK CHOPS



Roasted Carrots and Beets with the Juiciest Pork Chops image

Provided by Jamie Oliver

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds carrots, mixed colors if available, peeled
1 1/2 pounds beets, different sizes and colors if available
Sea salt and freshly ground black pepper
1 bulb garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole
Extra-virgin olive oil
1 orange, juiced
A few sprigs fresh thyme, leaves picked
A few sprigs fresh rosemary, leaves picked
5 tablespoons balsamic vinegar
4 thick organic pork loin chops, skin on
8 fresh sage leaves
1 lemon

Steps:

  • Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor.
  • Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
  • Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden.
  • While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling.
  • Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper.
  • When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURéE, AND FLATBREAD



Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Purée, and Flatbread image

Provided by Suzanne Goin

Categories     Citrus     Appetizer     Roast     Beet     Carrot     Shallot     Parsley     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

10 medium beets (red and golden), cleaned, trimmed
5 tablespoons plus 1/2 cup extra-virgin olive oil, divided
1 teaspoon salt
2/3 cup water
6 medium carrots with green tops
2 teaspoons fresh thyme leaves
1 1/2 teaspoons cumin seeds
3 tablespoons red wine vinegar
1/2 cup fresh Italian parsley leaves
1/4 cup thinly sliced shallots (about 1 large)
4 teaspoons fresh lemon juice, divided
chickpea puree
6 purchased flatbreads

Steps:

  • Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
  • Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.
  • Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.
  • Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
  • Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.
  • Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

ROASTED CARROTS AND BEETS WITH PECAN PESTO



Roasted Carrots and Beets with Pecan Pesto image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 pounds carrots, cut into 2-inch pieces and halved lengthwise if large
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 medium beets (about 1 1/2 pounds)
1/4 cup pecans
1 cup fresh parsley
1 cup fresh mint
1 clove garlic
1 teaspoon finely grated lemon zest
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
  • Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
  • Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.

CITRUS-GINGER ROASTED BEETS AND CARROTS



Citrus-Ginger Roasted Beets and Carrots image

Beets and carrots are roasted in a citrus ginger sauce, yielding an earthy, tangy side dish.

Provided by bjalg

Categories     Side Dish     Vegetables     Carrots

Time 1h25m

Yield 6

Number Of Ingredients 11

4 beets, peeled and sliced
3 large carrots, peeled and quartered
1 tablespoon olive oil
1 teaspoon sea salt
⅓ cup fresh pink grapefruit juice
¼ cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon ground ginger
½ teaspoon soy sauce
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
  • Bake the vegetables in the preheated oven for 15 minutes.
  • Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 14.3 g, Fat 4.7 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 386.3 mg, Sugar 8.5 g

ROASTED BEETS AND CARROTS



Roasted Beets and Carrots image

Make and share this Roasted Beets and Carrots recipe from Food.com.

Provided by Redsie

Categories     Vegetable

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 5

4 medium beets, trimmed (1 lb)
6 medium carrots
2 teaspoons olive oil
1/2 cup Catalina dressing
2 teaspoons ground ginger

Steps:

  • Preheat oven to 425°F
  • Wrap each beet tightly in foil. Bake 1 hour 15 minute
  • Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)
  • Remove beets from oven; cool. Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 minute
  • Unwrap beets; remove and discard skins and stems. Cut each beet into eight wedges. Add to carrots along with the combined dressing and ginger; toss to coat. Bake an additional 15 minute or until vegetables are tender.

Nutrition Facts : Calories 90.1, Fat 6.7, SaturatedFat 0.9, Sodium 145.3, Carbohydrate 7.7, Fiber 1.5, Sugar 5.3, Protein 0.8

ROASTED CARROTS AND BEETS WITH THE JUICIEST PORK CHOPS



Roasted Carrots and Beets With the Juiciest Pork Chops image

Found this Jaime Oliver recipe on the Food Network. Originally from JAIME AT HOME Cookbook. Posted for ZWT. Noted on the recipe: Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor. (from Jaime Oliver)

Provided by AZPARZYCH

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs carrots, mixed colors if available, peeled
1 1/2 lbs beets, different sizes and colors if available
sea salt & freshly ground black pepper
1 bulb of garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole
extra-virgin olive oil
1 orange, juiced
1 few sprigs fresh thyme, leaves picked
1 few sprigs fresh rosemary, leaves picked
5 tablespoons balsamic vinegar
4 thick organic pork loin chops, skin on
8 fresh sage leaves
1 lemon

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls.
  • Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole
  • Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper.
  • You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden
  • While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling
  • Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper
  • When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops.
  • As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle.
  • Remove the chops to a warmed plate.
  • Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops.
  • Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.

ROASTED BEETS AND CARROTS



Roasted Beets and Carrots image

Make and share this Roasted Beets and Carrots recipe from Food.com.

Provided by InnerHarmonyNutriti

Categories     Low Protein

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 7

4 -6 beets, greens trimmed and stems left on
6 medium carrots, peeled and cut in half lengthwise, then quartered
2 teaspoons olive oil
2 tablespoons butter, melted
1/4 cup orange juice
salt and pepper
2 tablespoons fresh dill, chopped

Steps:

  • Preheat oven to 400º F.
  • Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.
  • Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender. Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.

Nutrition Facts : Calories 91.6, Fat 5.6, SaturatedFat 2.7, Cholesterol 10.2, Sodium 95.3, Carbohydrate 10.2, Fiber 2.4, Sugar 6.3, Protein 1.2

Tips:

  • Choose the right beets and carrots: Look for beets that are small to medium in size, firm, and have smooth skin. Choose carrots that are also small to medium in size, firm, and have no blemishes.
  • Roast the vegetables at a high temperature: This will help to caramelize the natural sugars in the beets and carrots and give them a delicious flavor.
  • Use parchment paper or aluminum foil to line the baking sheet: This will help to prevent the vegetables from sticking to the pan and make cleanup easier.
  • Toss the vegetables in olive oil and seasonings before roasting: This will help to coat the vegetables and prevent them from drying out.
  • Roast the vegetables until they are tender: The beets should be tender enough to pierce with a fork, and the carrots should be slightly tender but still have a little bit of crunch.
  • Serve the vegetables immediately: Roasted beets and carrots are best served hot, but they can also be served cold or at room temperature.

Conclusion:

Roasted beets and carrots are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and antioxidants, and they are also low in calories and fat. Roasted beets and carrots can be served as a side dish to grilled or roasted meats, fish, or poultry. They can also be added to salads, sandwiches, wraps, and grain bowls. With their vibrant colors and sweet flavor, roasted beets and carrots are a surefire way to brighten up any meal.

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