These maple roasted beets and carrots are the perfect way to enjoy baked root vegetables. They're sliced thin, coated in a maple syrup and cinnamon, baked in the oven and then topped with flaked salt and fresh thyme. This roasted beet and carrot recipe is gluten free, dairy free and paleo friendly.
These maple roasted beets and carrots make an excellent side dish for dinner. Not only do they taste great, but they provide an abundance of vitamins and minerals and add color to any meal.
And leftovers? They taste even better after a day or two in the fridge.
Why You'll Love these Maple Roasted Beets and Carrots
- easy to make and packed with nutrients
- paleo and vegan friendly
- baked in the oven
- colorful and full of flavor
- healthy - made with simple, whole food ingredients
Ingredients
Here's a list of what you'll need to make these maple roasted beets and carrots:
- carrots (any variety)
- beets (any variety)
- maple syrup
- avocado oil (or olive oil)
- cinnamon
- sea salt
- fresh thyme (optional)
- flaked salt (optional)
How to Roast Beets and Carrots in the Oven
These maple roasted beets and carrots are easy to make and cook in under an hour. Here's how to make them:
First, preheat your oven to 400 degrees F.
Prepare the Beets and Carrots
Peel the carrots and slice them into thin "coins", about ⅛ - ¼ inches thick.
Wash the beets. Remove both ends, then thinly slice the beets to about ⅛ - ¼ inches thick.
Season Veggies
In a large mixing bowl, combine the sliced veggies, maple syrup, avocado oil, cinnamon and sea salt.
Spread the veggies out on a baking sheet.
Roast Beets and Carrots in the Oven
Place the beets and carrots in the oven and bake at 400 degrees for 20 minutes. After 20 minutes, remove them from the oven and rotate the veggies. Place them back in the oven and cook another 20-25 minutes.
After cooking, remove the roasted beets and carrots from the oven and topped with flaked sea salt and fresh thyme.
Storage
Store leftovers in a sealed, airtight container in the fridge. Enjoy within 5-7 days.
What to Serve with Maple Roasted Beets and Carrots
- Lemon Pepper Meatballs
- Slow Cooker Beef Tips and buckwheat rolls
- Air Fryer Chicken Thighs and paleo biscuits
- Turkey Meatballs
- Spicy Sesame Chicken and plantain fries
FAQ
No, peeling the beets is optional (I did not peel mine). Just be sure to wash them well before slicing.
Beets have a strong, earthy flavor and taste better when flavored with spices, fresh herbs, vinegar and/or citrus.
Maple Roasted Beets and Carrots (Paleo)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: serves 6
Description
These maple roasted beets and carrots are an easy paleo dinner dish made with fresh beets and carrots.
Ingredients
- 5 large carrots
- 3 medium beets
- 2 Tbsp maple syrup
- 1 Tbsp avocado oil
- 1 tsp cinnamon
- ¾ tsp sea salt
- fresh thyme (optional)
- flaked salt (optional)
Instructions
- Preheat your oven to 400 degrees F.
- Peel the carrots and slice them into thin "coins", about ⅛-1/4 inches thick.
- Wash the beets. Remove both ends, then thinly slice the beets to about ⅛-1/4 inches thick.
- In a large mixing bowl, combine the sliced veggies, maple syrup, avocado oil, cinnamon and sea salt.
- Spread the veggies out on a baking sheet.
- Place the beets and carrots in the oven and bake at 400 degrees for 20 minutes. After 20 minutes, remove them from the oven and rotate the veggies. Place them back in the oven and cook another 20-25 minutes.
- After cooking, remove the roasted beets and carrots from the oven and topped with flaked sea salt and fresh thyme.
Katie
These maple roasted beets and carrots are a great way to get in more root vegetables. Enjoy!