Roasted Beets and Carrots with Maple Vinaigrette

Roasted Beets and Carrots with Maple Vinaigrette

This warm roasted vegetable dish features tender beets and carrots caramelized in the oven and tossed with a zippy, sweet-tart maple vinaigrette. The balance of earthy, sweet, and acidic notes makes it a great side dish for roasted chicken, grain bowls, or fall-themed salads.

Time Required:

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

 Servings: 4

Ingredients:

3 medium carrots, peeled and cut into sticks or rounds

2 medium beets, peeled and cut into wedges or cubes

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp dried thyme or rosemary

For the Maple Vinaigrette:

2 tbsp olive oil

1 tbsp apple cider vinegar (or white wine vinegar)

1 tbsp maple syrup

1 tsp Dijon mustard

1/2 tsp lemon juice

Salt and pepper, to taste

Instructions:

1. Roast the vegetables:

Preheat oven to 400°F (200°C).

Toss the carrots and beets with olive oil, salt, pepper, and thyme (if using).

Spread on a baking sheet in a single layer.

Roast for 35–40 minutes, flipping halfway through, until tender and slightly golden on the edges.

2. Make the vinaigrette:

In a small bowl, whisk together olive oil, vinegar, maple syrup, mustard, and lemon juice.

Season with salt and pepper to taste.

3. Toss and serve:

Transfer roasted vegetables to a bowl while still warm.

Drizzle with the maple vinaigrette and gently toss to coat.

Serve warm, at room temperature, or chilled as a salad component.

Notes & Tips:

Golden beets add vibrant contrast and a milder flavor.

Add crunch: Toss with toasted pecans, pumpkin seeds, or walnuts.

Make it a meal: Serve over quinoa, farro, or lentils with goat cheese or feta.

Meal prep-friendly: Roast and store separately; dress just before serving.

Frequently Asked Questions 

Q: Do I need to peel the beets and carrots?
Peeling is recommended for texture, but you can scrub them well and leave the skin on for extra nutrients.

Q: Can I use pre-cooked or vacuum-packed beets?
Yes—just roast the carrots, then combine with pre-cooked beets and the vinaigrette.

Q: Can I use honey instead of maple syrup?
Absolutely. Use equal amounts of honey for a similar flavor profile.

Nutritional Information 

Calories ~180 kcal

Protein 2g

Carbohydrates 19g

Fiber 5g

Sugars 10g

Fat 10g

Sodium 220mg