by Move over, boring veggies; these maple balsamic roasted carrots and beets are going to knock your socks off! Batoned carrots and cubed beets are tossed in my mouthwatering maple balsamic vinaigrette and roasted at 450F in less than 30 minutes for the most delicious oven-roasted side dish that’s perfect for a weeknight or to pair as your healthy holiday side dish!
A quick veggie side dish that you’re actually going to love? Yup, that’s exactly what these roasted beets and carrots promise!
As a registered dietitian, I’m always looking for fun and delicious ways to make vegetables more exciting, and I can’t think of a better way to do that than with my crowd-pleasing Maple Balsamic Vinaigrette. It adds the perfect balance of sweet and tangy flavour, coating every bite in a delicious glaze.
The result? Tender, oven-roasted beets and carrots with beautifully caramelized edges, a hint of sweetness, and loads of flavour. It’s an easy, feel-good side dish that pairs well with just about anything and might just become your new favourite way to eat veggies!
If you’re a fan of prepping food ahead to make your weekly meals come together more easily, I highly suggest doubling the batch of Maple Balsamic Vinaigrette so you can use the rest in my Warm Rosemary Garlic Thyme Tofu & Butternut Squash Salad!
No need to peel the beets!
If you’re anything like me, taking as many shortcuts as possible when cooking to get a recipe on the table faster is always the move!
This is why I don’t bother peeling the beets for these sheet pan veggies. I give them a good wash instead before chopping, and otherwise leave the skin on, just like in my Roasted Veggie Buddha Bowl with Tahini Dressing!
Tips for the best roasted veggies
Since I’m no stranger to a delicious, healthy veggie side dish, I have a few tricks up my sleeve to make sure these oven-roasted carrots and beets turn out perfect every time:
- Do not overcrowd the pan! Make sure there’s plenty of room between the veggies when you lay them out; otherwise, they’ll steam rather than get that deliciously golden-brown crisp!
- I highly recommend saving a splash of maple balsamic vinaigrette to top the veggies with once they’re done roasting in the oven! This will add an extra hit of flavor.
- I finished the veggies with a sprinkle of flaky sea salt for a little extra salty crunch!
Let’s roast up some veggies!
Healthy Maple Balsamic Roasted Carrots and Beets
Ingredients
- 4 large carrots, batoned
- 3 beets, washed and cut into 1 inch cubes
- 1/2 batch 5-Minute Maple Balsamic Salad Dressing
- 1/2 tsp flaky salt
Equipment
- 1 large sheet pan
Instructions
- Preheat oven to 450 ℉. Line a baking sheet with parchment paper.
- Make a half-batch of the 5-Minute Maple Balsamic Salad Dressing.
- In a large bowl, combine the carrots, beets, and Maple Balsamic Salad Dressing, saving approximately 3 tablespoons of salad dressing to drizzle on top of the roasted vegetables.
- Roast the vegetables for 25-30 minutes, or until both the carrots and beets are fork tender, flipping half way through.
- Once the vegetables are fork tender and golden brown on the edges, remove from the oven and drizzle with the remaining maple balsamic vinaigrette and a pinch of flaky salt. Serve and enjoy!
