These gorgeous roasted golden beets and carrots make such a lovely side. Roasting caramelizes them beautifully and enhances their natural sweetness. The aroma of garlic, sage, and rosemary as they cook is irresistible!
I’ve been known to eat these roasted golden beets and carrots right off the roasting pan. I love them so much. They are a lovely side to meats, roasted chicken, and fish. Plus, they are incredible for topping salads. My favorite salad for these is arugula, some candied pecans, and goat cheese.
I love golden beets for their gorgeous color and mild, sweet flavor. That, matched with sweet roasted carrots, makes for one seriously delicious veggie dish! For more beet recipes, see our pickled beets or this roasted beet salad with pears.
Key Ingredients
- Golden Beets: I love beets, but to be honest, I don’t cook them as often as I’d like because I don’t like dealing with red beets and the inevitable red stains they leave on my cutting board and hands. That’s why I love this recipe with golden beets (or yellow beets). They are just as delicious but don’t leave that same stain behind in their wake. If you like beets but find them a little earthy sometimes, golden beets are for you! They are a little more mild than their red counterparts.
- Carrots: I love the orange of carrots with the golden yellow of the beets. Use firm carrots to hold up nicely to the roasting time. Save older carrots that might be a tad floppy from the fridge for blended soups like my creamy vegetable soup!
- Garlic, Sage, and Rosemary: We roast the beets and carrots with some fresh sage leaves, rosemary, and smashed garlic cloves, which makes the kitchen smell incredible and really infuses the veggies with flavor. You can try fresh thyme, too.
- Olive Oil and Vinegar: The olive oil keeps the veggies from drying out, and the vinegar adds a pop of flavor. I use white wine vinegar or champagne vinegar (apple cider vinegar will probably work in a pinch, too).
Sage Roasted Golden Beets and Carrots
- PREP
- COOK
- TOTAL
We’re happy to eat these roasted golden beets and carrots directly from the roasting pan, but they make a great side dish or are excellent served on top of an arugula salad with creamy goat cheese.
The first step of our recipe is to par-boil the beets. This gives them a head start on cooking (the carrots don’t need as long) and helps us peel them. After cooking them in boiling water until just tender, we plunge the beets into an ice bath, making the peel of our beets really easy to remove. If you do not want to do the par-boiling, give the beets a good scrub and move on to roasting them instead.
You Will Need
2 to 3 golden beets, without tops
3 medium carrots, peeled
2 garlic cloves, lightly smashed
4 sage leaves
1 sprig of fresh rosemary
2 tablespoons olive oil
1 ½ tablespoons white wine vinegar
1/4 teaspoon fine sea salt, plus more to taste
Directions
1Preheat the oven to 400°F (200°C). Set aside a large baking dish or roasting pan.
2Prepare beets: Add the beets (whole) to a medium pot of simmering water seasoned with salt. Cook for 15 to 20 minutes, until barely tender, then transfer to a bowl of ice water to cool. Once cooled, peel the beets and cut them into halves or quarters, depending on the preferred size.
3Roast beets and carrots: Cut carrots to a similar size as the beets, and then add them along with the beets to the baking dish. Toss with smashed garlic, sage, rosemary, 2 tablespoons of olive oil, 1 ½ tablespoons of white wine vinegar, and 1/4 teaspoon of salt. Roast for 30 to 40 minutes or until the beets and carrots become slightly caramelized and tender.
4Serve as a side dish or on top of an arugula salad, or add some crumbled goat cheese.
Adam and Joanne's Tips
- Red beets: Feel free to use red beets, but try to keep the beets and carrots somewhat separate when roasting in the oven, otherwise the carrots will turn red.
- The nutrition facts provided below are estimates.
I’m in the middle of making this recipe. I don’t see where the oven temperature is listed? I’m guessing 400 or 425? Will give it a go and see what happens.
Yes, it should be 400 degrees F. It was not listed in the recipe! We are sorry and it is fixed now.
Can you roast the beets and carrots at the same time as the pork roast? In the same pan?
Sure!
This came out beautifully. I didn’t parboil the carrots as I used more slender ones . I love the vinegar in the dish – made it much more complex. Thanks for the recipe!
I think this one takes a long time to prepare but I think it would be worth it. Thanks a lot for sharing.
Hmmm, parboiling then roasting. I’m uber lazy so I wonder what would happen if I skipped that parboiling and went straight to the roasting part.
Sorry you’ve had a bit of a bad spell in the kitchen. Glad to see you pushed through!
Wendi – that was our thought too! The parboiling allowed us to peel the beets, but I do understand! Maybe if we scrubbed the beets well before roasting and went for a longer roast time? I would assume 45 minutes as a starting point.