Maple Roasted Beets and Carrots

Please log in to add this to your favorites.
Roasted Beets and Carrots


  • 2 bunches medium carrots, washed, tops trimmed
  • 4 small beets, washed, tops trimmed
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, cut into pieces
  • 1/3 cup (packed) light brown sugar
  • 1/3 cup maple syrup
  • 1 tsp crushed red pepper flakes
  • Salt to taste


  1. Preheat oven to 400 degrees. Line a baking pan with two layers of parchment paper.
  2. Cut the tops of washed beets and quarter. (Beets can stain! Use gloves, an apron, and avoid using white cutting boards.) Toss the beets in 1 tbsp of olive oil, salt, and 1/2 tsp crushed red pepper flakes.
  3. Roast beets alone for 20 minutes.
  4. In the meantime, trim tops off carrots and slice carrots in half diagonally. In a large bowl, toss carrots in 1 tbsp of olive oil, salt, and 1/2tsp crushed red pepper flakes.
  5. Remove beets from oven and add to bowl with carrots. Add brown sugar and maple syrup. Toss to combine.
  6. Spread carrots and beets on parchment-lined baking pan. Evenly top with pieces of butter.
  7. Roast, tossing occasionally, for 40-50 minutes or until tender.