Balsamic Roasted Beets and Carrots are the perfect combination of sweet, savory, and caramelized goodness. Oven-roasted to golden perfection, this colorful side dish brings out the natural sweetness of earthy beets and tender carrots, all coated in a glossy balsamic glaze that's tangy and rich. It's wholesome, flavorful, and so easy to make with just a few simple ingredients.
This beet and carrot recipe is a delicious way to elevate everyday vegetables into something special - ideal for weeknight dinners or holiday gatherings. The balsamic vinegar adds a beautiful depth of flavor while olive oil keeps everything crisp and caramelized. And if you're in the mood to take it up a notch, drizzle the veggies with a quick tahini dressing for a creamy, nutty finish that's simply irresistible.
Best of all, this dish is naturally vegan, gluten-free, and absolutely packed with color and flavor. You can serve it warm right out of the oven or at room temperature - it's just as good either way.
Why You'll Love This Recipe
- Simple ingredients, big flavor. All you need are carrots, beets, olive oil, and balsamic vinegar, yet the result tastes like something straight out of a restaurant. The balance of sweet and tangy makes every bite delicious.
- Caramelized and tender. Roasting brings out the natural sweetness in beets and carrots, giving them that irresistible golden, caramelized edge while keeping the centers soft and perfectly cooked.
- Healthy and colorful. Packed with fiber, vitamins, and antioxidants, this dish is as nourishing as it is beautiful. It adds a pop of color and freshness to any dinner table.
- Versatile and make-ahead friendly. Enjoy these roasted vegetables hot, warm, or cold. They store well and can easily be prepped ahead for busy weeknights or holiday meals.
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Ingredients and Substitutions
To make this delicious Balsamic Roasted Beets and Carrots, you will need the following ingredients (see recipe card below for quantities):
- carrots - Choose medium carrots, peeled and cut into 1-inch pieces for even roasting. You can also use rainbow carrots for extra color and sweetness, or baby carrots for convenience.
- beets - Peel and cut into ¾-inch pieces so they roast evenly with the carrots. Red beets, golden beets, or Chioggia beets all work beautifully.
- olive oil - Use a good-quality extra virgin olive oil for the best flavor and caramelization.
- balsamic vinegar - Adds tangy sweetness and helps the veggies develop that gorgeous glaze. Substitute with red wine vinegar or honey balsamic if preferred.
- salt - Essential for balance and to bring out the vegetables' natural sweetness. Adjust to taste after roasting.
- black pepper - Adds subtle spice and depth. Freshly ground pepper works best.
- Italian seasoning - A simple mix of herbs like thyme, rosemary, oregano, and basil adds savory, aromatic flavor.
- parsley or dill - Fresh herbs make the dish pop with color and brightness.
Optional Tahini Dressing
- tahini - Adds creaminess and a nutty flavor that pairs perfectly with roasted vegetables.
- olive oil - Smooths out the dressing for a silky finish.
- balsamic vinegar - Ties the dressing to the roasted veggies for flavor consistency.
- Dijon mustard - Adds tang and depth.
- lemon juice - Brings freshness and balances the richness.
- water - Helps thin the dressing to your preferred consistency.
Equipment
You'll also need measuring cups and spoons, a large mixing bowl, a baking sheet, parchment paper, and a spatula or tongs for flipping halfway through roasting.
Instructions
- Season the vegetables. In a large mixing bowl, combine the carrots, beets, olive oil, balsamic vinegar, salt, pepper, and Italian seasoning. Toss well until the vegetables are evenly coated.
- Roast the vegetables. Spread the carrots and beets in a single layer on a large baking sheet. Roast in a 400°F preheated oven for 35-40 minutes, flipping once halfway, until fork-tender and caramelized at the edges.
- Make the tahini dressing (optional). While the vegetables are roasting, whisk together the tahini, olive oil, balsamic vinegar, Dijon mustard, lemon juice, and water in a medium bowl until smooth. Adjust the consistency by adding more water if too thick.
- Assemble and garnish. Transfer the roasted vegetables to a serving platter. Drizzle with tahini dressing or serve on the side. Garnish with fresh parsley or dill.
- Serve. Serve warm or at room temperature.
Air Fryer Instructions
To make roasted beets and carrots in the air fryer, preheat to 375°F (190°C). Toss the vegetables with olive oil, balsamic vinegar, salt, pepper, and seasoning, then arrange them in a single layer in the basket (work in batches if needed). Air fry for 18-20 minutes, shaking halfway through, until tender and caramelized.
Expert Tip: Cut Evenly for Perfect Roasting
To make sure your vegetables roast evenly, cut the beets slightly smaller than the carrots since they're denser and take longer to cook. This ensures both come out perfectly tender at the same time with those irresistible caramelized edges.
More Tips and Tricks
- Use parchment paper. It prevents sticking and makes cleanup a breeze.
- Don't overcrowd the pan. Give the vegetables room to roast. If they're piled up, they'll steam instead of caramelize.
- Flip halfway. Turn the vegetables once during roasting to help them brown evenly on all sides.
- Add a touch of sweetness. For extra caramelization, drizzle with a teaspoon of honey or maple syrup during the last 10 minutes of roasting.
- Roast at the right temperature. 400°F is ideal for crispy edges and tender centers - high enough to brown, low enough to cook through.
Recipe Variations
- Add honey. Add 1 tablespoon honey to the balsamic mixture for extra sweetness and shine.
- Garlic herb roasted. Toss in 2 minced garlic cloves and extra rosemary for a fragrant, savory twist.
- Swap with citrus. Replace balsamic vinegar with fresh orange juice and zest for a bright, citrusy flavor.
- Maple Dijon twist. Combine 1 tablespoon maple syrup with 1 teaspoon Dijon mustard for a sweet-savory glaze.
- Tahini drizzle. Top with the tahini dressing (recipe included) or Greek yogurt for creaminess.
- Add other veggies. Mix in parsnips, sweet potatoes, or turnips for extra color and texture.
Storage
How to Store
Allow roasted carrots and beets to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat in a 400°F oven for 10 minutes or in the air fryer at 375°F for 3-5 minutes until warmed through and crisp at the edges. You can also reheat in the microwave for a quick option, though the texture will be softer.
How to Freeze
Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat directly from frozen - no thawing needed!
How to Serve
These balsamic roasted beets and carrots are perfect for any occasion. Serve them as an easy side dish alongside roasted chicken, beef tenderloin, salmon, or lentil stew for a complete meal. For a vegetarian meal, toss them into quinoa bowls or serve them over hummus with pita bread. They're also a colorful addition to your holiday spread and pair beautifully with creamy mashed potatoes or fresh salads.
These are my favorite main dishes to serve with these roasted veggies:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
You can do either! Peeling before roasting gives a cleaner look and slightly smoother texture. If you prefer less prep, roast them with the skin on. The skins will slip off easily once cooled.
Yes, it's best to peel beets before roasting to remove the tough outer skin. Once roasted, they'll be tender, sweet, and easy to eat.
After boiling or roasting, use a paper towel or your fingers to rub off the skin - it slips right off when the beets are warm. For this recipe, peel them raw with a vegetable peeler before roasting for clean cuts and even color.
At 400°F, roast for about 35-40 minutes, flipping halfway through. The carrots should be tender and the beets caramelized at the edges.
Carrots cook faster than beets because they're less dense. To make sure everything roasts evenly, cut the beets into smaller pieces (about ¾-inch), or into sliced beets, and the carrots into slightly larger pieces (about 1 inch).
Absolutely! Add root vegetables like parsnips, sweet potatoes, or potatoes. Just keep the pieces about the same size so they roast evenly.
It's creamy, nutty, and slightly tangy from the balsamic vinegar and lemon juice. It gives the perfect contrast to the sweet, roasted vegetables.
Fresh herbs like fresh thyme, fresh rosemary, dill, or parsley pair beautifully with roasted beets and carrots. For dried herbs, Italian seasoning works great because it includes thyme and oregano - two herbs that enhance the natural sweetness of roasted vegetables.
Cumin, coriander, smoked paprika, and thyme all complement the natural sweetness of beets and carrots. For more warmth, try adding a pinch of cinnamon or nutmeg.
They're delicious alongside roasted meats, salmon, or vegetarian mains like quinoa bowls or lentil salads. Try pairing them with creamy mashed potatoes, grain bowls, or tahini sauce for a balanced meal.
More Roasted Vegetable Recipes
Looking for other recipes like this? Try these:
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Recipe
Balsamic Roasted Beets and Carrots
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Balsamic Roasted Beets and Carrots are caramelized, sweet, and savory with a glossy glaze. A colorful, healthy side dish with easy air fryer option.
Ingredients
- 3 medium carrots, peeled and cut into 1 inch pieces
- 3 medium beets, peeled and cut into smaller ¾-inch pieces for even roasting
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- ¾ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- ½ teaspoon Italian seasoning (or a mix of thyme and rosemary)
- fresh parsley or dill, finely chopped (for garnish)
For the Tahini dressing (optional):
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1-2 tablespoons water
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper for easy clean up, if desired.
- In a large mixing bowl, combine the carrots, beets, olive oil, balsamic vinegar, salt, pepper, and Italian seasoning. Toss well until the vegetables are evenly coated.
- Spread the carrots and beets in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping once halfway, until fork-tender and caramelized at the edges.
- Optional: While the vegetables are roasting, make the tahini dressing. Whisk together the tahini, olive oil, balsamic vinegar, Dijon mustard, lemon juice, and water in a bowl until smooth. Adjust the consistency by adding more water if too thick.
- Transfer the roasted vegetables to a serving platter. Drizzle with tahini dressing or serve on the side. Garnish with fresh parsley or dill.
- Serve warm or at room temperature.
Notes
How to store:Â Allow roasted carrots and beets to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat in a 400°F oven for 10 minutes or in the air fryer at 375°F for 3-5 minutes until warmed through and crisp at the edges. You can also reheat in the microwave for a quick option, though the texture will be softer.
How to freeze:Â Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat directly from frozen - no thawing needed!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: American
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