Roasted Beets and Carrots with Maple Vinaigrette is one of those side dishes that surprises you—simple, seasonal, and packed with flavor. As the beets and carrots roast, their natural sweetness intensifies, creating a caramelized edge that pairs beautifully with the tangy maple-Dijon vinaigrette drizzled just before serving. It’s colorful, earthy, and utterly delicious.
This dish has become a cherished part of my kitchen repertoire—not just because it’s easy to prepare, but because it brings warmth and brightness to any meal. Whether I’m serving it on a cozy weeknight or adding a splash of color to a holiday spread, it always gets compliments.
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A Memory Wrapped in Foil and Flavor
When I was a kid, roasted root vegetables meant foil packets tossed into a backyard firepit. My mom would layer in carrots, beets, potatoes—whatever we had—and we’d open them like presents after an hour or so of smoky anticipation. But it wasn’t until I started experimenting in my own kitchen that I learned how truly magical beets and carrots can be with just olive oil, salt, and a hot oven.
One chilly November evening, I added a splash of maple syrup and apple cider vinegar to my standard roast veggies. The result? A dish that tasted like fall, warmth, and home all at once. The golden carrots and ruby beets glistened with vinaigrette and were just sweet enough to balance the earthiness. I’ve been making this recipe every season since.
Why This Recipe Wins Hearts
This roasted beets and carrots with maple vinaigrette recipe isn’t just healthy—it’s stunningly beautiful. The vibrant hues bring life to any plate, making it a welcome guest at weeknight dinners or festive holiday spreads.
I especially love it alongside this Roasted Pumpkin and Beetroot Salad, which shares a similarly bold and rustic spirit. And if you adore texture like I do, try pairing it with Rustic Beet and Goat Cheese Stacks—each bite layers creaminess, crunch, and earthy sweetness.
But beyond flavor, this dish has soul. It’s a celebration of the simple things done well. A recipe that’s as therapeutic to prepare as it is to eat. Whether you’re new to roasting vegetables or already a pro, this dish will quickly earn a permanent spot in your rotation.
Roasted Beets and Carrots with Maple Vinaigrette
- Total Time: 45
- Yield: 4 servings
- Diet: Vegan
Description
Roasted Beets and Carrots with Maple Vinaigrette is a colorful, comforting, and deeply flavorful side dish featuring oven-caramelized root vegetables tossed in a sweet and tangy maple-Dijon dressing.
Ingredients
• 3 medium carrots, peeled and cut into sticks
• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1 tablespoon chopped fresh parsley (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss carrots and beets with olive oil, salt, and pepper.
3. Spread vegetables on the baking sheet in a single layer.
4. Roast for 30–35 minutes, flipping halfway through, until caramelized and fork-tender.
5. Meanwhile, whisk maple syrup, vinegar, mustard, and cinnamon together in a small bowl.
6. Transfer roasted vegetables to a serving bowl and drizzle with vinaigrette.
7. Gently toss to coat and garnish with parsley if desired.
8. Serve warm or at room temperature.
Notes
– Use golden beets or rainbow carrots for a more colorful variation.
– Make the vinaigrette ahead and store in the fridge for up to 4 days.
– Don’t crowd the pan—roast in batches if needed for even caramelization.
– Leftovers can be refrigerated for up to 4 days and served cold or reheated.
– Avoid freezing as the texture of roasted vegetables may become mushy.
- Prep Time: 10
- Cook Time: 35
- Method: Roasted
- Cuisine: American
Ingredients & Preparation
Breaking Down the Ingredients
Let’s talk ingredients. This dish is built from a few honest pantry staples and fresh produce—here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Medium carrots | 3, peeled and cut into sticks |
| Medium beets | 3, peeled and cut into wedges |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Freshly ground pepper | To taste |
| Pure maple syrup | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Ground cinnamon | ¼ teaspoon |
| Fresh parsley (optional) | 1 tablespoon, chopped |
These humble ingredients become more than the sum of their parts once they meet the oven and vinaigrette.
You could swap in golden beets or rainbow carrots for a vibrant twist. No Dijon? Stone-ground mustard will work in a pinch. If you prefer less sweetness, reduce the maple syrup slightly or pair with savory mains like Garlic Butter Roasted Beet Slices.
Tools You’ll Want on Hand
All you need is a baking sheet, mixing bowls, sharp knife, and whisk. Lining the sheet with parchment paper makes cleanup blissfully simple.
Don’t have parchment? Aluminum foil works, just give it a light oil coating to prevent sticking.
For slicing your veggies, a mandoline makes quick, uniform work, but a good chef’s knife does the job too. Just aim for even sizes so everything roasts evenly.
And for the vinaigrette? A mason jar works beautifully—add everything in, shake well, and voilà: instant dressing.
Still unsure about veggie-heavy dishes? Ease in with the familiar flavors of Roasted Sweet Potatoes with Garlic and Parmesan, which balance sweetness with sharp umami perfectly.
Cooking Instructions & Tips
Step-by-Step Roasting Method
The beauty of Roasted Beets and Carrots with Maple Vinaigrette lies in its simplicity. Just a few straightforward steps and your kitchen will smell heavenly.
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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Prep your vegetables. Peel 3 medium carrots and slice them into sticks. Do the same with 3 medium beets, cutting them into uniform wedges. The goal is similar size for even roasting.
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Toss in olive oil. In a large bowl, combine the carrots and beets with 2 tablespoons of olive oil. Add salt and freshly ground black pepper to taste. Toss well until every piece is coated.
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Spread and roast. Transfer the vegetables to the prepared baking sheet in a single layer. Roast for 30 to 35 minutes, flipping halfway through. They should be caramelized at the edges and tender when pierced with a fork.
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Make the vinaigrette. While the vegetables roast, whisk together 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and ¼ teaspoon ground cinnamon in a small bowl until smooth.
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Dress and serve. Once roasted, place the vegetables in a serving dish. Drizzle with the maple vinaigrette while still warm and gently toss to coat. Garnish with chopped fresh parsley if you’d like.
If you’re feeling adventurous, this dish pairs wonderfully with a creamy element like Roasted Carrots with Whipped Ricotta and Hot Honey. Or for another beet-forward dish, don’t miss the stunning Whipped Feta with Roasted Beets and Pistachios—it’s pure eye candy on the table.
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Cut evenly. Uneven pieces mean uneven cooking. Aim for uniform size, especially with dense beets.
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Don’t crowd the pan. Overcrowding steams the veggies—leave space so they roast and crisp.
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Toss halfway through. This ensures caramelization on both sides for peak flavor.
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Maple syrup timing: Don’t roast with the syrup—it may burn. The vinaigrette is added after baking for depth without bitterness.
Need a new beet favorite? Try Fresh Beet, Avocado, and Feta Salad with Crunchy Walnuts. The textures are outstanding together.
Serving, Storing & Pairing
What to Serve with Roasted Beets and Carrots
Roasted Beets and Carrots with Maple Vinaigrette is incredibly versatile. Its sweet-savory profile makes it a stunning companion to hearty mains and delicate sides alike.
When I’m building a balanced dinner plate, I often lean on creamy or tangy flavors to contrast the earthy roots. Try serving it alongside a creamy cheese dish like Chickpea, Beet, and Feta Salad—the saltiness of feta brings out the sweetness in the roasted veggies beautifully.
It also pairs like a dream with anything featuring grains or legumes. I recently made a batch to accompany a Mediterranean grain bowl, layering it with quinoa, avocado, and a scoop of Whipped Feta with Roasted Beets and Pistachios. Every bite hit that sweet-savory-salty trifecta.
And for a full vegetarian spread? Try adding this dish beside a comforting casserole like Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets. The complementary textures and layers will make any dinner feel special.
Want to impress at brunch or lunch? Nestle it next to a slice of Spinach Feta Quiche with Sweet Potato Crust. The colors alone will turn heads.
How to Store & Reheat
Leftovers? Yes, please! This dish stores beautifully, and I actually love it even more the next day when the flavors have mingled.
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Refrigerate: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.
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Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes or give it a quick sauté in a skillet with a splash of olive oil.
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Serve cold or warm: It’s delicious either way. I sometimes toss chilled leftovers into a grain bowl or salad for lunch.
Pro tip: Don’t freeze it. The texture of roasted beets and carrots can become mushy after thawing. This dish is all about that fresh, roasted snap.
Frequently Asked Questions
Can I use pre-cooked beets instead of raw?
Yes! If you’re in a pinch, pre-cooked beets can work. Just reduce roasting time to about 15–20 minutes, enough to caramelize the edges without over-softening them.
Can I make the vinaigrette ahead of time?
Absolutely. The maple vinaigrette can be whisked and stored in the fridge up to 4 days in advance. Shake or stir well before using.
Is this dish vegan?
Yes! As long as your Dijon mustard is vegan (most are), the entire recipe is 100% plant-based and dairy-free.
How do I keep the beets from staining everything?
Use separate cutting boards or gloves when prepping, and toss the beets separately from the carrots before roasting. Or, embrace the stain—it’s part of the rustic charm!
What other vegetables could I add?
Parsnips, red onions, or even chunks of butternut squash would be delicious. Just keep sizes uniform for even cooking.
Conclusion
Roasted Beets and Carrots with Maple Vinaigrette is more than a side dish—it’s a celebration of seasonal simplicity and color. Whether you’re plating it for a holiday table or enjoying a quiet dinner at home, it brings warmth, nutrition, and brightness to every meal.
With tender roasted vegetables and a maple-kissed finish, it strikes the perfect balance between comfort and elegance. I’ve made this dish countless times, and it never fails to impress—even picky eaters find themselves going back for seconds.
Looking for more vibrant vegetable-forward dishes? Don’t miss the Roasted Pumpkin and Beetroot Salad or the Rustic Beet and Goat Cheese Stacks with Walnut Thyme Vinaigrette—both guaranteed to brighten your plate.
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