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    Home » Recipes by Course » Side Dishes

    Published: Aug 8, 2019 · Modified: Dec 8, 2019 by Cathy · This post may contain affiliate links

    Home » Recipes by Course » Side Dishes

    Roasted Beets and Carrots

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    Roasted Beets and Carrots is an easy way to prepare and enjoy two delicious root crops. This is a gluten free, vegan recipe with only six ingredients, including the salt and pepper!

    vegetables in black bowl
    Roasted Beets and Carrots is a gluten free, dairy free, vegan, and paleo recipe.

    Roasted Beets and Carrots

    Sheet pan roasting is one of the easiest ways to let your vegetables take care of themselves while you put the finishing touches on a meal. Simply toss them in oil with salt and pepper, pop them into the oven, and forget about them until the timer goes off half an hour later!

    To add interest to the presentation, drizzle the finished vegetables with some of my Vegan Cashew Yogurt just before serving.

    carrots and beets spread out on a baking pan ready to be roasted
    Once your vegetables have been prepped, you can forget about them for half an hour!

    What goes well with roasted beets?

    Well, carrots go well with roasted beets! That's why I'm pairing them here.

    Then, I would recommend serving Roasted Beets and Carrots with my Instant Pot Roast Beef, Flavourful, Crispy-Skinned Moist Chicken, or pork.

    According to the Flavor Bible, beets benefit from butter, cheese, lemon, mustard, olive oil, pepper, salt, shallots, tarragon, vinegar, walnuts, or yogurt. For the vegan or dairy free among us, I recommend my Vegan Cashew Yogurt topping.

    top down view of vegetables
    Vegan Cashew Yogurt is an excellent topping for the delicious pairing of roasted beets and carrots.

    What is the easiest way to peel beets?

    There are various hacks for slipping the skin off cooked beets. However, you'd need to leave the beets whole, so you're not fiddling with tiny bits. It takes a long time to cook a whole beet!

    Peeling a raw beet is not difficult! It's a little messy, because your hands will turn purple, but not difficult. I simply chop off the top and bottom ends and pull a nice, sharp peeler down each side. My Oxo Swivel Peeler serves my well.

    roasted beets and carrots, drizzled with yogurt, in a black bowl
    Roasted Beets and Carrots Served with Cashew Yogurt

    Health Benefits of Beets

    Beets are a great low-calorie source of fibre, folate (for normal tissue growth and cell function), and vitamin C. Did you know that consuming beets can lower your blood pressure? They may also help to fight inflammation and improve digestive health.

    More Recipes You'll Love!

    • Roast Beetroot Salad Recipe
    • Instant Pot Beets
    • Grilled Pork Chops with Apple Topping
    • Ground Beef Skillet with Sweet Potato and Kale
    raw beets and carrots spill from a burlap bag
    Beets and carrots are an excellent late-season food market haul.

    Health Benefits of Carrots

    Carrots are rich in antioxidants, which may help to prevent cancer and heart disease. They contain beta carotene, which converts to vitamin A in the body. The popular orange (usually) vegetable is also a good source of fibre. Natural sugars found in carrots help them to taste good, but they don't tend to raise the blood sugar level quickly after eating them.

    roasted beets and carrots, drizzled with yogurt, in a black bowl
    Print

    Roasted Beets and Carrots

    Beets and carrots roasting in the oven free you up to put other finishing touches on a meal.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 servings
    Calories 153kcal
    Author Cathy

    Ingredients

    • 1 pound carrots peeled and cut into chunks
    • 1 pound beets peeled and cut into chunks
    • 1 tablespoon olive oil
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ¼ cup cashew yogurt

    Instructions

    • Preheat oven to 400 degrees F.
    • Chop your peeled beets into chunks the size of grapes.
    • Cut the carrots into sticks approximately the same thickness as the beets.
    • Toss them in oil, salt, and pepper.
    • Spread the coated vegetables over a large baking sheet, leaving space between the pieces. Bake for 30 minutes.
    • Drizzle cashew yogurt over hot vegetables to serve.

    Video

    Notes

    Cut your vegetables as close as possible to the same thickness for even cooking.

    Nutrition

    Serving: 1serving | Calories: 153kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 749mg | Potassium: 735mg | Fiber: 7g | Sugar: 14g | Vitamin A: 18983IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 1mg
    Save this recipe to make again.@CathysGlutenFree
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    Reader Interactions

    Comments

    1. Raia Todd says

      August 12, 2019 at 5:17 pm

      My absolute favorite way to eat beets and carrots! The cashew yogurt is such a yummy addition.

      Reply
      • Cathy says

        August 12, 2019 at 9:04 pm

        Thanks, Raia! I"m so glad you like them!

        Reply
    2. Jean Choi says

      August 12, 2019 at 7:48 pm

      Roasting beets is seriously my favorite way to eat them! This looks so perfect for the Fall, and that cashew yogurt topping is a genius idea.

      Reply
      • Cathy says

        August 12, 2019 at 9:05 pm

        Thank you, Jean! This is a good standby recipe.

        Reply
    3. STACEY CRAWFORD says

      August 13, 2019 at 11:50 am

      I love roasted veggies and I can't wait to try the yummy cashew yogurt dip!

      Reply
      • Cathy says

        August 13, 2019 at 6:08 pm

        That's wonderful! Thanks for stopping by!

        Reply
    4. ChihYu says

      August 14, 2019 at 12:10 am

      One pan preparation is the best! And the depth of flavor from roasting can't be beat!

      Reply
      • Cathy says

        August 14, 2019 at 2:04 pm

        You are so right!

        Reply
    5. Joni Gomes says

      August 14, 2019 at 12:38 pm

      I love roasting vegetables, especially carrots but always forget about beets! Need to give this a try and that cashew yogurt sounds amazing!

      Reply
      • Cathy says

        August 14, 2019 at 2:03 pm

        I find this the easiest way to cook beets.

        Reply
    6. linda spiker says

      August 14, 2019 at 2:35 pm

      Roasted carrots are my favorite! Love this sauce!

      Reply
      • Cathy says

        August 14, 2019 at 5:35 pm

        Roasting really brings out the sweetness of carrots, doesn't it?

        Reply
    7. paleoglutenfreeguy says

      August 15, 2019 at 5:26 pm

      I love roasting a bunch of veggies together so you get a variety without extra work/pans. And that sauce! Yes, please!

      Reply
      • Cathy says

        August 16, 2019 at 8:39 am

        Yes, sheet pan roasting is very handy!

        Reply
    8. Megan Stevens says

      August 15, 2019 at 9:09 pm

      Yum! Two of my favorite roasted veggies, and I love the cashew sauce on top, such a good idea!

      Reply
      • Cathy says

        August 16, 2019 at 8:40 am

        Thank you, Megan!

        Reply
    9. Anne Lawton says

      August 16, 2019 at 7:30 am

      A beautiful bowl of roasted veggies that are perfect for the end of summer!

      Reply
      • Cathy says

        August 16, 2019 at 8:40 am

        I hate to see summer end, but this might help!

        Reply
    10. Linda says

      August 17, 2019 at 4:12 pm

      Love roasted carrots! I've never tried roasted beets but that sounds so good with carrots.

      Reply
      • Cathy says

        August 17, 2019 at 8:38 pm

        I'm sure you'll like the beets, too!

        Reply
    11. heather says

      August 19, 2019 at 9:10 am

      I have yet to try beets, but these look really good! You may have just made a convert out of me 😉

      Reply
      • Cathy says

        August 24, 2019 at 10:46 am

        It took me quite awhile to cook beats, mostly because of the mess. I quite enjoy them now, though! 🙂

        Reply

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