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Easy Oven-Roasted Carrots and Beets Recipe

Easy Oven-Roasted Carrots and Beets

Tender roasted carrots and beets are seasoned simply with olive oil, herbs, salt, and pepper, then finished with optional balsamic vinegar and parsley. This colorful recipe makes 4 generous servings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fresh carrots, peeled and cut into 1-inch pieces
  • 1 pound Fresh beets, peeled and cut into 1-inch cubes
  • 2 tablespoons Extra-virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Dried thyme or rosemary
Optional Finishing Ingredients
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon Chopped fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C), and line a large rimmed baking sheet with parchment paper or foil.
  2. Peel and cut the carrots and beets into similarly sized pieces. Cut the beets slightly smaller than the carrots because beets are usually denser and may need more time to become tender.
  3. Toss the vegetables with the olive oil, kosher salt, black pepper, and dried thyme or rosemary until evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam.
  5. Roast for 35–45 minutes, stirring once halfway through, until fork-tender and browned around the edges.
  6. Drizzle with balsamic vinegar and sprinkle with chopped fresh parsley before serving, if desired.

Notes

Wear gloves when handling beets or line the cutting board because beet juice can stain. If the vegetables crowd one baking sheet, divide them between two pans.