I made this Beets Carrots Recipe and honestly it’s ridiculous how those balsamic-roasted beets and carrots steal the show at dinner.

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I can’t stop making this balsamic roasted beets and carrots thing. I love this Beets Carrots Recipe because beets and carrots turn when they get that sticky balsamic vinegar and a hit of garlic cloves.

It’s messy in the best way, with edges that char and flavor that lingers. I’m obsessed with serving it as a Beet Side Dish Thanksgiving option or anytime I want something that actually tastes like real vegetables, not bland fillers.

But mostly I like it because people always ask for seconds. Seconds.

My family fights over the last bowl always.

Ingredients

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Carrots, sweet crunch and cozy caramel notes when roasted.
Beets, deep earthy sweetness, gorgeous color and hearty bite.
Extra virgin olive oil, silky richness and helps everything brown.
Balsamic vinegar, tangy-sweet zip that gives savory balance.
Honey or maple, sticky sweet glaze and tiny caramel notes.
Garlic, punchy aroma and warm little savory pops.
Kosher salt, brings out their natural sweetness and rounds flavors.
Black pepper, subtle heat and a tiny bite.
Thyme, herbal lift that’s earthy and slightly floral.
Plus lemon juice, brightens and cuts through the richness.
Parsley, fresh green finish and a pop of color.

Ingredient Quantities

1 1/2 pounds carrots, peeled and cut into 1 inch pieces

1 1/2 pounds beets, trimmed, peeled and cut into 1 inch pieces

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

3 garlic cloves, minced or smashed

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 tablespoon fresh lemon juice, optional but brightens the flavors

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment or foil for easier cleanup.

2. Put the peeled and 1 inch pieces of carrots and beets in a big bowl so they are roughly the same size for even roasting; if your beets are much bigger, cut them smaller or parboil for 8 minutes first.

3. Whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the thyme in a small bowl.

4. Pour the dressing over the veggies and toss well with your hands or a spatula so every piece gets coated; spread in a single layer on the prepared sheet, do not crowd them or they will steam not roast.

5. Roast in the preheated oven for 35 to 45 minutes, shaking or flipping the vegetables once or twice halfway through so they brown evenly; check after 30 minutes if your pieces are small.

6. Look for tender beets and carrots and caramelized edges; a fork should slide through with little resistance and some pieces will have browned spots.

7. Remove from the oven and immediately drizzle with 1 tablespoon fresh lemon juice if using, which brightens the flavors and cuts the sweetness.

8. Taste and adjust seasoning with more salt or pepper if needed.

9. Transfer to a serving bowl and sprinkle 2 tablespoons chopped fresh parsley over the top for color and freshness.

10. Let rest 3 to 5 minutes before serving so the flavors settle; these are great warm or at room temperature and can be made a few hours ahead and gently reheated.

Equipment Needed

1. Large rimmed baking sheet lined with parchment or foil, so the veggies dont stick and clean up is easy
2. Cutting board and a sharp chef knife for peeling and cutting the carrots and beets into 1 inch pieces
3. Vegetable peeler to get those beets and carrots nice and smooth, unless you like the rough look
4. Big mixing bowl to toss the veggies with the oil and vinegar dressing
5. Small bowl plus a whisk or fork to mix the olive oil, balsamic, honey, garlic, salt, pepper and thyme
6. Spatula or clean hands for tossing and spreading the veggies in a single layer on the sheet
7. Tongs or a sturdy spoon to flip or shake the veggies halfway through roasting
8. Oven mitts and a timer so you dont burn yourself or forget them in the oven
9. Serving bowl and a small spoon or chop for drizzling the lemon juice and sprinkling the parsley before serving

FAQ

Q: Can I roast the beets and carrots together even though they cook at different times?

A: Yes, mostly. Cut both into similar 1 inch pieces so they finish closer together. If your beets are very firm, parboil them 10 minutes first, drain and then toss with the carrots and oil before roasting.

Q: What if I only have olive oil or only balsamic, can I skip one?

A: Don’t skip the oil, it helps them caramelize and not stick. If you don’t have balsamic, use red wine vinegar and a little extra honey or maple syrup to get that sweet tang.

Q: How do I tell when they are done?

A: Theyre done when a fork slides in easily and the edges are slightly browned, about 35 to 45 minutes at 400°F (205°C). Stir once halfway through so they brown evenly.

Q: Can I make this ahead and reheat it?

A: Yep. Roast fully, cool, and store in the fridge for up to 4 days. Reheat in a 350°F oven for 10 to 15 minutes to keep them from getting mushy. You can also serve at room temp.

Q: Any tips to boost flavor or finish the dish?

A: Add lemon juice right after roasting to brighten flavors. A sprinkle of fresh parsley or a little crumbled goat cheese or toasted walnuts adds nice contrast. If you want more glaze, toss with an extra splash of warmed balsamic.

Q: Can I use dried thyme instead of fresh? How much?

A: Yes. Use about half the amount of dried thyme listed, so 1/2 teaspoon dried for 1 teaspoon fresh. Add it with the oil and garlic so the flavor infuses while roasting.

Balsamic Roasted Beets And Carrots Recipe Substitutions and Variations

Carrots: swap with parsnips or sweet potatoes. Parsnips roast similar and get sweet, sweet potatoes give softer, creamier texture — roast a bit longer if using them.
Beets: try golden beets or roasted carrots + a splash of beet juice. Golden beets are milder and won’t stain everything, or use a mix of root veg if you don’t have beets.
Balsamic vinegar: use red wine vinegar plus 1 teaspoon sugar or apple cider vinegar plus a drizzle of maple syrup. Both give acidity and a touch of sweetness like balsamic.
Honey or maple syrup: substitute brown sugar or agave nectar. Brown sugar caramelizes well, agave keeps it vegan and is about the same sweetness.

Pro Tips

1. Roast the beets a little longer than the carrots if theyre larger. If you cant tell, parboil the big beets for 6 to 8 minutes first so everything finishes at the same time, otherwise you get mushy carrots and crunchy beets.

2. Don’t crowd the pan. Give each piece some space so it browns instead of steams. If your sheet feels full, use two pans and swap their positions halfway through the roast.

3. Use a rimmed baking sheet and line it with foil or parchment for easy cleanup, but also for better browning flip the veggies with a metal spatula not a spoon so you scrape up the caramelized bits.

4. Brighten and balance at the end. Add the lemon juice and a tiny splash more balsamic after roasting if it tastes too sweet. Taste before serving and add salt in small increments, salt brings out the beet flavor more than you expect.

Balsamic Roasted Beets And Carrots Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made this Beets Carrots Recipe and honestly it's ridiculous how those balsamic-roasted beets and carrots steal the show at dinner.

Servings

servings

Calories

185

kcal

Equipment: 1. Large rimmed baking sheet lined with parchment or foil, so the veggies dont stick and clean up is easy
2. Cutting board and a sharp chef knife for peeling and cutting the carrots and beets into 1 inch pieces
3. Vegetable peeler to get those beets and carrots nice and smooth, unless you like the rough look
4. Big mixing bowl to toss the veggies with the oil and vinegar dressing
5. Small bowl plus a whisk or fork to mix the olive oil, balsamic, honey, garlic, salt, pepper and thyme
6. Spatula or clean hands for tossing and spreading the veggies in a single layer on the sheet
7. Tongs or a sturdy spoon to flip or shake the veggies halfway through roasting
8. Oven mitts and a timer so you dont burn yourself or forget them in the oven
9. Serving bowl and a small spoon or chop for drizzling the lemon juice and sprinkling the parsley before serving

Ingredients

1 1/2 pounds carrots, peeled and cut into 1 inch pieces
1 1/2 pounds beets, trimmed, peeled and cut into 1 inch pieces
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
3 garlic cloves, minced or smashed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 tablespoon fresh lemon juice, optional but brightens the flavors
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Preheat oven to 400°F and line a large rimmed baking sheet with parchment or foil for easier cleanup.
Put the peeled and 1 inch pieces of carrots and beets in a big bowl so they are roughly the same size for even roasting; if your beets are much bigger, cut them smaller or parboil for 8 minutes first.
Whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the thyme in a small bowl.
Pour the dressing over the veggies and toss well with your hands or a spatula so every piece gets coated; spread in a single layer on the prepared sheet, do not crowd them or they will steam not roast.
Roast in the preheated oven for 35 to 45 minutes, shaking or flipping the vegetables once or twice halfway through so they brown evenly; check after 30 minutes if your pieces are small.
Look for tender beets and carrots and caramelized edges; a fork should slide through with little resistance and some pieces will have browned spots.
Remove from the oven and immediately drizzle with 1 tablespoon fresh lemon juice if using, which brightens the flavors and cuts the sweetness.
Taste and adjust seasoning with more salt or pepper if needed.
Transfer to a serving bowl and sprinkle 2 tablespoons chopped fresh parsley over the top for color and freshness.
Let rest 3 to 5 minutes before serving so the flavors settle; these are great warm or at room temperature and can be made a few hours ahead and gently reheated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.