How To Roast Carrots And Beets

How to roast carrots and beets is simple: toss them with oil, season them, and roast them in a hot oven until they’re tender and caramelized.
 

The trick is knowing that carrots and beets cook at different speeds, so how you prep them matters just as much as the temperature.
 

If you’ve been wondering how to roast carrots and beets together without one turning to mush while the other stays hard, you’re in the right place.
 

In this post, we’ll walk through how to roast carrots and beets step by step, plus the tips that make both vegetables come out perfectly every time.
 

Let’s get roasting.
 

How to Roast Carrots and Beets: The Basics

Learning how to roast carrots and beets comes down to a few simple rules, and here they are:
 

1. Cut Them Into Similar Sizes

The first rule of how to roast carrots and beets is even sizing.
 

Beets are denser than carrots, so cut your beets into slightly smaller pieces than your carrots.
 

That way, when you roast carrots and beets on the same pan, they finish cooking at about the same time.
 

Aim for bite-sized chunks around ¾ to 1 inch.
 

2. Toss With Oil and Season Well

Coat both vegetables generously with olive oil so they caramelize instead of steam.
 

Season with salt, black pepper, and whatever herbs you love, like thyme or rosemary.
 

This is also where you build flavor before roasting carrots and beets, so don’t be shy with the seasoning.
 

3. Spread Them in a Single Layer

Crowding the pan is the fastest way to ruin roasted carrots and beets.
 

Use a large sheet pan and spread everything in a single layer with a little space between pieces.
 

If your pan is packed, the vegetables release steam and turn soggy instead of crispy.
 

When in doubt, use two pans.
 

How Long to Roast Carrots and Beets

Roasting carrots and beets takes about 25 to 40 minutes at 425°F (220°C), depending on how big your pieces are.
 

Here’s how to time it right:
 

1. Give Beets a Head Start

Since beets are denser, many people roast them for 10 to 15 minutes before adding the carrots.
 

This is the safest way to roast carrots and beets together without uneven results.
 

If your pieces are small and uniform, though, you can roast them together from the start.
 

2. Flip Halfway Through

Flip your carrots and beets about halfway through roasting so they brown evenly on all sides.
 

This also helps them caramelize instead of burning on one edge.
 

3. Check for Tenderness

Your roasted carrots and beets are done when a fork slides in easily with just a little resistance.
 

Carrots should be tender with a slight bite, and beets should feel soft all the way through.
 

Tips for the Best Roasted Carrots and Beets

Want to nail how to roast carrots and beets like a pro?
 

Keep these tips in mind:
 

1. Don’t Skip Parchment Paper

Line your sheet pan with parchment paper or foil for easier cleanup.
 

Beets stain, and parchment keeps your pan (and your hands) from turning purple.
 

2. Keep the Skins On

You don’t have to peel carrots and beets before roasting them.
 

Just scrub them well, and the skins will turn tender and crispy in the oven.
 

Peeling roasted beets afterward is easy too, since the skins slip right off.
 

3. Add a Finishing Touch

Finish your roasted carrots and beets with a squeeze of lemon, a drizzle of honey, or a sprinkle of fresh herbs.
 

That little hit of acid or sweetness wakes up the natural sugars in both vegetables.
 

4. Store Leftovers Properly

Roasted carrots and beets keep in an airtight container in the fridge for about 4 to 5 days.
 

Reheat them in the oven or enjoy them cold in salads, grain bowls, or wraps.
 

So, How Do You Roast Carrots and Beets?

You roast carrots and beets by cutting them into even pieces, tossing them with oil and seasoning, spreading them on a sheet pan, and roasting at 425°F until tender and caramelized.
 

The key is giving the denser beets a slight head start and never crowding the pan.
 

Now that you know how to roast carrots and beets, it’s time to preheat that oven and get started.