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Sheet Pan Roasted Carrots and Beets

Sheet Pan Roasted Carrots and Beets (Easy Recipe)

5 from 1 review



1 pound carrots, peeled and cut into 1 inch pieces

4 medium beats, thoroughly washed

3 tbsp olive oil

2 tbsp balsamic vinegar

zest of ½ lemon

1 tbsp fresh thyme leaves

salt and black pepper to taste


  1. Preheat oven to 425°F.
  2. In a small bowl combine the balsamic vinegar, 2 tablespoons of olive oil, lemon zest and fresh thyme leaves.
  3. Season to taste with salt and black pepper and set aside.
  4. Wrap the beets tightly in aluminum foil and set aside.
  5. Line a large baking sheet with 2 pieces of aluminum foil.
  6. Place the beets on piece of foil.
  7. Place the carrots on another piece of foil.
  8. Drizzle the carrots with 1 tablespoon of olive oil.
  9. Season to taste with salt and black pepper and toss to coat.
  10. Transfer the carrots and beets to the oven.
  11. Bake the carrots for 30-35 minutes or until tender.
  12. Bake the beets for 50-60 minutes or until easily pierced with a knife.
  13. Peel the beets and cut into wedges.
  14. Add the carrots and beets in a large bowl.
  15. Add the olive oil mixture and toss to combine.
  16. Taste and season with more salt or black pepper if necessary.


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