Roasting Beets & Carrots: A Survival Guide

[Post written by: Michelle Little, guest blogger, volunteer and future RDN]


Roasting vegetables in the oven can make the same ol’ veggies come alive with new flavor! This makes it easier to get in the recommended 2 ½ cups of vegetables a day. Roasting brings out a flavor you do not get from steaming alone, plus they are much easier to eat roasted rather than raw.




When was the last time you had a fresh beet? Maybe it’s been a long time, or perhaps never! The colorful root has a bit of a bad reputation, and it is not very clear why. Beets are rich in many vitamins & minerals, and they taste delicious! To name a few health benefits, beets are rich in:

  • Folate, important for pregnant women due to its role in DNA synthesis & repair, needed for their growing baby!
  • Magnesium, protects against chronic pain & diseases
  • Phosphorus, a bone and teeth building mineral
  • Iron, aids in red-blood cell production

Give beets a try tonight at your dinner table. Here is an easy recipe that pairs fresh beets and carrots together for a deliciously roasted duo.

Roasted Beets & Carrots
Recipe type: Side Dish
Cuisine: Vegetable
Prep time: 
Cook time: 
Total time: 
An easy way to roast beets and carrots
  • Whole beets, washed, unpeeled
  • Whole carrots, washed, peeled and sliced lengthwise
  • Oil
  • Pepper
  • Garlic, minced or garlic powder
  • Favorite Herb Seasoning Blend
  1. Preheat oven to 450F
  2. Wrap each individual beet in foil
  3. Place on baking sheet, set aside
  4. Toss carrots in oil, pepper, garlic, and seasoning
  5. Place on separate baking sheet
  6. Place both beets and carrots in the oven
  7. Take carrots out after 40 minutes or until tender
  8. Take beets out after 50 minutes (10 minutes after carrots) and test to see if a fork will pierce easily. If not, bake an additional 10 minutes
  9. After roasting, the skin from the beets will come off easily. Slice for serving or chop to add a bright and nutritious boost to a salad.
HeartBeets - blog

Roasted Carrots


About Michelle

Raised with the husks in Omaha, Nebraska, Michelle Little is studying nutrition and dietetics at the University of Idaho in the pursuit of becoming a Registered Dietitian Nutritionist (RDN). She is volunteering her time with Nebraska Extension in Douglas-Sarpy Counties, and her favorite food group is vegetables. She hopes to see the day that every one can agree with her that they are delicious and the best part of every meal. MichelleLittle


Related Posts

Comments are closed.