Roasted beetroot and carrots with balsamic is the perfect side dish for a roast. Get the recipe below.
Few dishes capture the cost warmth of roasted vegetables like this trio of beetroot and carrot drizzled with a balsamic glaze. Together they bring vibrant colour and flavour to your plate.
The beetroot is earthy and carrot sweet. When roasted they are caramelised to perfection. By roasting them in the oven their natural sugars intensify, creating a crispy exterior and soft interior that's pure comfort.
Serve these roasted vegetables alongside a Sunday roast or toss them with grains for a warm salad. It's an easy recipe that celebrates seasonal produce but can be enjoyed all year round.
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Ingredients
You'll need the following ingredients for this recipe:
- Beetroots
- Carrots
- Olive oil
- Salt
- Pepper
- Fresh thyme
- Balsamic Vinegar
Step-by-step Instructions
There are just 2 simple steps to this recipe.
- Step 1: Toss the chopped vegetables with olive oil, salt, pepper and thyme until evenly coated then lay them on a baking tray in a single layer.
- Step 2: Roast for 35 - 40 minutes drizzling the balsamic over in the last 10 minutes of cooking.
Hint: don't overcrowd the vegetables on the baking tray. This helps them roast instead of steam.
Substitutions
Need to make some substitutions? Don't worry, I've got you covered.
- Oil: swap olive oil for another neutral oil or some melted vegan butter.
- Herbs: use rosemary or oregano instead of thyme.
- Balsamic vinegar: for a sweeter flavour replace the balsamic with honey.
- Root vegetables: add sweet potatoes, turnips or celeriac for some variety.
Variations
Tweak the recipe with the following variations
- Spiced roast: Add a pinch of cumin and smoked paprika for a warming, smoky twist.
- Citrus glazed: toss with orange zest and a squeeze of fresh orange juice before roasting.
- Garlicky: add a couple of unpeeled garlic cloves for a mellow, roasted garlic flavour.
Equipment
You'll need the following equipment to make these roasted veggies:
- Sharp knife
- Vegetable peeler
- Mixing bowl
- Large baking tray
- Baking paper
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
Top tip
Pre-heat your baking tray in the oven to give the vegetables a head start on crisping up when they are placed into the oven.
Frequently asked questions
It depends, peeling is optional for the carrots but do give them a good wash beforehand if you do decide not to peel. Personally I think the texture of beetroot is better without the skin.
Yes! To re-heat, put them back in the oven at 180C for 15 - 20 minutes or until warmed through and crisp again.
No. Microwaving will cause the edges to soften and they'll lose the roasted crispiness.
If you don't want the beetroot bleeding onto the carrots, wear gloves and cut the beetroot on a separate chopping board. You can also roast them on a separate tray.
The recipe
Roasted Beetroot and Carrots with Balsamic
Equipment
- 1 chopping board
- 1 Sharp knife
- 1 vegetable peeler
- 1 roasting tray
- baking paper
Ingredients
- 3 large beetroot peeled and cut into wedges
- 4 carrots peeled and cut into chunks
- 3 tablespoon olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon cracked black pepper
- 1 tablespoon thyme leaves
- 1 tablespoon balsamic vinegar
Instructions
- Pre-heat your oven to 200C / 400F / gas mark 6.
- Toss the vegetables with oil, salt, pepper and thyme.
- Spread on a baking try and roast for 35 - 40 minutes, turning halfway.
- Drizzle with balsamic vinegar in the last 10 minutes.
- Serve warm and enjoy!
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