Thesis roasted beets and carrots are simple but deliver on flavour, starring caramelised root vegetables, creamy yoghurt sauce and a shower of fresh mint and pistachios! Everyone loves the taste and the beautiful coating – the perfect side dish for holidays or a weekend dinner.
We are fascinated by how humble ingredients can turn into something magical with just the right kitchen moves. Case in point: these roasted beets and carrots. As cookbook authors constantly on the hunt for new flavor ideas, Alex and I created this recipe based on inspiration from a memorable meal we had in Paris. And boy, did the results deliver!
First, you caramelize the carrots and beets in a hot oven—then you serve them over a swoosh of garlicky yogurt sauce, sprinkled with fresh mint and pistachios (and maybe a drizzle of honey). It makes the kind of dish where people lean over and ask, “What did you do do?!” and perfect as a side dish for Thanksgiving or even weekend dinners. We know one thing: this is the way we will eat these two vegetables repeatedly.
“This recipe was super easy and quick to put together. This is an excellent side for any protein because it’s so simple! Pistachios and mint added a little something extra. I used colored carrots and golden beets and it all just looked so pretty! It would be lovely on a Thanksgiving or Christmas table.” – Tanvee
Tips for making roasted beets and carrots
Of course, you don’t have to take the “fancy” serving suggestions: these roasted beets and carrots are just as good on their own! The serving suggestions make it a restaurant-style dish. (For kids, you might want to deconstruct a little bit based on their tastes!) Here are a few things to keep in mind for this recipe:
- If possible, use thin carrots. We were able to find long thin carrots for this recipe, which are a nice size contrast to the beets. If you can’t find them, simply cut your carrots into thinner pieces.
- Consider rainbow carrots or golden beets. The more colours, the better, so feel free to mix it up colour-wise. Farmers markets often have even more varieties of these root vegetables, like sugar beets (Chioggia beets).
- The plate just before serving. The color of the beetroot can fade easily, so plate this dish immediately before serving. If you like it, add a drizzle of honey to bring out the sweet taste!
This recipe works well as a side dish for holidays like Thanksgiving and Christmas. It could also be a dinner meal if you serve it with a protein and grain, like roasted chicken or chickpeas and cooked farro.
A yogurt sauce that makes the vegetables sing
One inspiration we took from that meal in Paris was to serve roasted vegetables over a garlicky yogurt sauce, garnished with herbs and nuts. To be fair, it’s a Mediterranean trick, not Parisian – as the restaurant was quick to acknowledge.
The yogurt sauce is tangy and spicy, and dragging a forkful of the earthy vegetables through it makes them taste absolutely divine.
Storage of leftovers and come up with tips
This recipe is a great side dish for everyday meals and holidays, and works well made in advance! You do this by frying the vegetables until they are tender. Let them sit at room temperature for a few hours, or refrigerate until serving. When ready to serve, reheat in a 350°F oven until heated through.
Diet notes
This recipe for roasted beets and carrots is vegetarian and gluten-free. For vegan, plant-based and dairy-free, use tahini sauce or cashew cream instead of the yogurt sauce. (You can also substitute non-dairy yogurt for yogurt, but we find that the quality and taste of different brands varies greatly.)
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Roasted beets and carrots
These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a shower of fresh mint and pistachios! Everyone loves the taste and beautiful coating – the perfect side dish for Thanksgiving, Christmas or even a weekend dinner.
- Preparation time: 15 minutes
- Preparation time: 30 minutes
- Total time: 45 minutes
- Yield: 4 1x
- Category: Accessories
- Method: Burnt
- Kitchen: American
- Diet: Vegetarian
For the roasted beets and carrots
- 1 pound carrots (we like to use small thin carrots)
- 1 pound beets (about 1 ½ large)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 handful of pistachios, finely chopped
- Mint and parsley leaves, finely chopped
- Optional: Honey, for drizzle
Yogurt sauce:
- 1 cup Plain Greek yogurt (or vegan yogurt)
- 1 garlic clove, minced
- 1 tsp finely chopped mint (optional)
- 1 tsp olive oil
- ¼ teaspoon kosher salt
- Preheat oven to 450°F.
- Clean and peel the carrots and cut them into 1-inch pieces (or if you are using long thin carrots, cut them in half). Peel the beetroots, then cut them into approx. ¼ inch thick pieces.
- Line a baking tray with baking paper. Place the carrots on one side and the beets on the other. Toss each side with ½ tablespoon olive oil and ½ teaspoon kosher salt.
- Bake for about 30 to 35 minutes until tender and brown (no need to stir).
- Meanwhile, mix the ingredients for the yoghurt sauce together and refrigerate. (Store up to 1 week in the fridge). Finely chop the pistachios and mint and parsley leaves.
- To serve, spread the yogurt sauce on a plate. Top with the roasted vegetables, then sprinkle with pistachios, mint and parsley. If desired, add a drizzle of honey. Serve immediately.
Notes
Make Instructions: Roast the vegetables until tender. Let stand at room temperature for a few hours or refrigerate until serving, then reheat in a 350°F oven until heated through.
More ways to enjoy beets and carrots
Our favorite beet recipes are adding them to fresh salads like this beet salad with balsamic dressing, tossing them into beet hummus or tossing them raw into a beet smoothie.
When it comes to carrot recipes, these sauteed carrots with herbs are on top, followed by carrot cake cookies, carrot fries with ranch dressing, this carrot salad, and carrot ginger soup.
