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.
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 so your family isn’t upset you are serving them a roasting pan of beets for dinner.
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. In fact, I am a root vegetable fanatic, they are loaded with nutrition, have a gorgeous natural sweetness, and feel hearty enough to be great on their own.
Why This Is My Best Recipe For Roasted Beets and Carrots
- The texture is so satisfying. The beets and carrots are tender but still have bite.
- The flavor is cozy but unexpected. Salty miso, sweet maple syrup, and brightened at the end with fresh lemon juice.
- It is easy to prep and then you just have to wait for it to get all caramelized and lovely in the oven.
- Excellent side dish for everything from weeknight dinners to special holiday occasions.
Lots of flavor for very little work is a great combination!
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.
Miso comes in three different types: Red, yellow, and white. The red is the boldest in flavor with they yellow being less, and the white being the most mild. I like using yellow miso in this recipe but you could substitute the other two types. Use 1 tablespoon of red miso instead of 2 unless you want a really robust miso flavor.
How To Make This Recipe (with step-by-step instructions)
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.
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.
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.
Roast. Place beets and carrots in the oven and cook until fork tender. About 30 miut
Dig in! Toss roasted root vegetables with lemon juice, transfer to a serving 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
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
- 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
- Heat oven to 425°F. Place beets and carrots on a parchment-lined baking sheet.
- Combine maple syrup, olive oil, miso, thyme, rosemary, salt, and pepper in a bowl. Whisk until smooth. Pour over vegetables and toss to combine and until vegetables are well coated. Spread vegetables into an even layer.
- Roast beets and carrots in the oven until fork tender, about 30 minutes. Remove, toss with lemon juice and transfer to a serving dish. Sprinkle with fresh herbs and serve.
- 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.
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