Easy Maple Miso Roasted Beets and Carrots Recipe
Roasted beets and carrots are an easy, nutritious side dish that get a unique boost of flavor from some of our favorite pantry staples: maple syrup, miso paste, and fresh herbs.
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Post last updated September 8, 2026.
A good vegetable side dish has the power to steal the show. In fact, if you are anything like me, you get excited about making the side dish and then have to figure out what else you can quickly make to accompany it.
If I lived alone, however, I would totally make these roasted beets and carrots and nothing else for dinner. They are that satisfying and delicious.
I am a root vegetable fanatic—root veggies have a wonderful natural sweetness and become especially flavorful when roasted until browned around the edges, whether they’re roasted like this, turned into a summer beet salad, or baked into crispy beet chips.
Why This Is My Best Recipe For Roasted Beets and Carrots
- Satisfying texture. The beets and carrots are tender but still have bite.
- Unexpected flavor. Salty miso, sweet maple syrup, and brightened at the end with fresh lemon juice.
- Easy. It is easy to prep and then you just have to wait for it to get all caramelized and lovely in the oven.
- Healthy.Excellent and healthy side dish for everything from weeknight dinners to special holiday main course.
Lots of flavor for very little work is a great combination!
Ingredients
After you get the hang of this recipe, have fun with it and make it your own. Swap the beets and carrots for other root vegetables, switch up the herbs, the options are endless.
- Carrots. Use standard orange carrots or the vibrant rainbow ones. You will need about 2 pounds of carrots which is usually 5-6 medium-sized ones.
- Beets. Beets also vary in size, you will need a little more than 1 pound of those as well. That is usually 2 large beets. If you buy them with the greens on, save those for sautéing like spinach in another meal.
- Maple syrup. Use grade A maple syrup not the mostly corn syrup stuff.
- Olive oil. I always use California olive oil simply because it is fresher than the imported stuff.
- Yellow miso. Look for miso in the refrigerated section of the produce aisle in the grocery store next to the tofu or at Asian markets.
- Fresh thyme. I like using heartier herbs like thyme and rosemary when roasting as they can stand up better to the high heat. If you have access to lemon thyme that is really great here.
- Fresh rosemary. Rosemary and carrots are a match made in heaven.
- Kosher salt. I always use Morton kosher salt unless otherwise specified.
- Black pepper. Freshly ground black pepper is always better than pre-ground.
- Lemon juice. To brighten up the dish at the end. Add after roasting.
*Chef’s Tip
Miso generally comes in white, yellow, and red varieties. Red miso is the boldest and saltiest, yellow falls somewhere in the middle, and white miso has the mildest flavor.
Yellow miso is my favorite way to make this recipe because it adds plenty of savory flavor without overpowering the vegetables. You can substitute another variety, but if using red miso, start with 1 tablespoon instead of 2 unless you want a more robust miso flavor.
How To Make This Recipe (with step-by-step instructions)
step one
Prep veggies. Heat oven to 425°F. Peel and chop 2 pounds carrots and 1 pound beets. Line a rimmed baking sheet with parchment paper. Place carrots and beets on the baking sheet. Keeping the pieces close in size is one of the easiest ways to get evenly cooked vegetables.
step two
Mix the roasting sauce. Combine maple syrup, olive oil, miso, a tablespoon each of thyme, rosemary, and some salt, and pepper in a bowl. Whisk until smooth.
step three
Toss. Pour sauce over vegetables and toss carrots and beets until everything is nicely coated. Spread the veggies out into a single layer on the sheet pan.
step four
Roast. Place the baking sheet in the oven and roast until the vegetables are fork-tender and caramelized around the edges, about 30 minutes.
The exact roasting time may vary slightly depending on how large you cut the vegetables, so start checking them near the 25-minute mark.
step five
Dig in! Toss roasted root vegetables with lemon juice, transfer to a serving bowl or platter and sprinkle with a bit more chopped rosemary and thyme (or substitute fresh parsley). Serve warm or room temperature.
Serve With These Family Favorites
Add one of these main dishes to make a complete meal:
- Five-Spice Oven Broiled Beef Skewers
- Roasted Bay Leaf-Brined Turkey
- Vinegar and Spice Baked Baby Back Ribs
- Lemon-Broiled Cod
Roasted Beets and Carrots FAQ’s
How do I get the beet stains out of my cutting board? Squeeze lemon juice over the stains and then sprinkle with coarse salt. Rub the salt into the stain with the lemon half using the side for extra scrubbing power. Rinse clean with water.
What kind of beets should I use? I prefer red beets for this recipe because the garnet-colored beets and orange carrots are so beautiful together but you can also use golden beets if you prefer.
Can I make this ahead? Sure! Let the veggies cool then transfer to a container, wrap tightly and refrigerate for up to 5 days. I actually enjoy them cold but you can re-warm them in the microwave or on the stove with a little water until warmed through. I don’t recommend freezing them.
Enjoyed this recipe? Try:
- Cucumber Tomato Avocado Salad
- Mushroom Leek Barley Soup
- Tomato Mushroom Spaghetti
- Vegan Bolognese with Eggplant
- Lemon Garlic Basil Vegetable Stir Fry
- The Best Pasta Fagioli Recipe
- Lemon Oregano Roasted Potatoes
Watch The Video
These Roasted Beets and Carrots Are So Good
They’ll convert any and all beet-haters out there. When you make them, let me know what everyone said! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Miso-Maple Roasted Beets and Carrots
Ingredients
- 6 medium carrots, peeled and cut on the diagonal into 1-inch pieces
- 2 large beets, trimmed, peeled, and cut into eighths
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoons yellow miso
- 1 tablespoon chopped fresh thyme, plus extra for garnish
- 1 tablespoon chopped fresh rosemary, plus extra for garnish
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons lemon juice
Instructions
- Heat the oven to 425°F. Place the 6 medium carrots, peeled and cut on the diagonal into 1-inch pieces, and 2 large beets, trimmed, peeled, and cut into eighths, on a parchment-lined baking sheet.
- In a bowl, combine 1/4 cup maple syrup, 2 tablespoons olive oil, 2 tablespoons yellow miso, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Whisk until smooth.
- Pour the maple-miso mixture over the carrots and beets and toss until well coated. Spread the vegetables into an even layer.
- Roast the beets and carrots until fork-tender, about 30 minutes.
- Remove from the oven and toss with 3 tablespoons lemon juice. Transfer to a serving dish, sprinkle with additional fresh thyme and rosemary, and serve.
Notes
- Make-ahead instructions: You can make this dish up to 3 days in advance. Cool, cover and refrigerate. I like the beets and carrots cold, room temperature, or hot. Rewarm in a skillet with a little bit of water until warmed through or in the microwave.
- Miso: Use red or white miso instead of the yellow but just know that red miso has a much stronger flavor, so I suggest using 1 tablespoon instead of 2.
- Maple syrup: Use Grade A maple syrup, not the mostly corn syrup varieties with maple flavoring like Aunt Jemima.
- Herbs: Substitute different herbs like oregano or bay leaf.
Video
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