This roasted beets and carrots with thyme recipe is one of the most vibrant and comforting sides you can make. It only takes 35 minutes to roast the veggies until they become lightly crispy on the outside and fork-tender on the inside.
During the fall season, I like to use rainbow carrots for a colorful and festive addition to a Thanksgiving dinner, along with roast turkey, homemade cranberry sauce, and my gluten-free stuffing.
Roasted root vegetables with fresh herbs are a foolproof combination. This recipe is not only delicious and easy to make, but it's also a nutritional powerhouse!
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Health Benefits of Beets and Carrots
Beets can help improve exercise endurance, lower blood pressure, support brain health, reduce the risk of birth defects, and boost your immune system. They even have anti-inflammatory and anti-cancer properties.
While carrots also benefit your immune system and contain anti-cancer properties, they can also support your eye health and increase breast milk production!
What do Beets Taste Like?
Beets have an earthy and sweet flavor and a hint of floral notes. They also have a hydrating quality that adds a nice dimension when paired with other root vegetables.
Ingredients
- Rainbow carrots - I typically see rainbow carrots at my local grocery store in the Fall, but you can use regular (orange) carrots if that's what's available. Choose larger carrots as they will be easier to work with.
- Red beets - choose larger ones, like the size of a baseball. These will be easier to prepare and take less time to roast.
- Fresh thyme - fresh thyme is essential to this recipe, so don't substitute with dried thyme.
- Balsamic vinegar reduction - I use a store-bought balsamic glaze. You can also use regular balsamic vinegar or make your own balsamic reduction.
- Extra virgin olive oil - olive oil adds a nice flavor to roasted vegetables and pairs well with herbs.
- Salt & black pepper - basic spices bring out the earthy and sweet flavors in the beets and carrots.
How to Make Roasted Beets and Carrots
Before you begin, preheat the oven to 400 degrees Fahrenheit.
Step 1: Peel the carrots, remove the ends, then chop them into ¾-inch pieces. You can cut them into rounds as shown or into diagonal slices for more visual interest.
Step 2: Rinse any dirt off of the beets, then peel and slice them. Cut each slice into strips, then cut them into ¾-inch cubes.
Note: If your beets came with the leaves and stems attached, you can either cut them off before peeling or leave them on as a "handle" to hold while peeling the beets.
Step 3: Add the beets and carrots to a rimmed baking sheet. Toss with olive oil, salt, and pepper, then spread the vegetables into a single layer and space them out. Bake for 35 minutes or until fork tender.
Step 4: While the beets and carrots are roasting in the oven, prepare the fresh thyme. Remove the leaves and discard the stems, then lightly chop the leaves to release the fragrant, herbal aroma.
Step 5: Remove the carrots and beets from the oven. Toss with fresh thyme and balsamic vinegar reduction, then transfer to a serving bowl.
This easy side dish can be kept warm in a 170 degree Fahrenheit oven until ready to serve. Cover with foil to keep them from drying out.
Substitutions
- If you prefer a sweeter variety of beets, feel free to use golden beets. They will also be less messy and you can avoid the red staining from regular beets.
- If you don't want to use thyme, fresh rosemary or sage are good substitutes. Fresh parsley is also a good option for a more subtle flavor. I recommend the curly leaf variety.
- If you don't have any balsamic vinegar on hand, use maple syrup or honey instead.
Variations
- To add a bit of tang and freshness, squeeze some lemon juice over the top of the roasted vegetables before serving.
- For more depth of flavor, add some garlic powder or a minced garlic clove along with the olive oil, salt, and pepper before baking.
- For richness, adding some crumbled goat cheese will make it pretty amazing!
Storage
Roasted beets and carrots can be refrigerated in an airtight container for 3-4 days. Microwave for 30-60 seconds to reheat.
Top Tips
Since beets can cause staining, due to its deep red color, here are few tips to keep in mind:
- Wear an apron to protect your clothing.
- Use a black cutting board or place a sheet of parchment paper on your cutting board for protection.
- Peel the beets when raw. This will produce less liquid that can splash and stain your surroundings.
- Any red staining on your hands will easily be removed after a couple of washes with regular soap and water.
FAQ
While it's easier to peel beets after roasting, it is not difficult to peel them beforehand. Peeling them first allows you to remove any dirt from the skin before roasting. Once peeled, they can easily be cut and combined with other vegetables.
Roasting cubed beets at 400 degrees Fahrenheit will make them fork-tender in about 35 minutes.
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Pairing
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Recipe
Roasted Beets and Carrots with Fresh Thyme
INGREDIENTS
- 5 large carrots, peeled and chopped about 2 cups or 12 ounces
- 2 large beets, peeled and cubed about 3 cups or 16 ounces
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoon fresh thyme leaves, chopped stems removed
- 1 tablespoon balsamic vinegar reduction optional
INSTRUCTIONS
- Pre-heat oven to 400℉.
- Add the beets and carrots to a rimmed baking sheet. Toss with olive oil, salt, and pepper, then spread the vegetables into a single layer and space them out.
- Bake for 35 minutes or until fork tender.
- Remove from oven and toss with fresh thyme leaves and balsamic vinegar. Transfer to a serving bowl.To keep warm, cover with foil and place in a 170℉ oven until ready to serve.
NOTES
- Wear an apron to protect your clothing.
- Use a black cutting board or place a sheet of parchment paper on your cutting board for protection.
- Peel the beets when raw. This will produce less liquid that can splash and stain your surroundings.
- Any red staining on your hands will easily be removed after a couple of washes with regular soap and water.
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