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    Home » Recipe Index » Vegetables

    Roast Beets and Potatoes

    March 31, 2024 Updated April 16, 2024 By Rebecca Clyde MS, RDN, CD Easy Recipes, One Pot/One Pan Meals, Prep Ahead Meals, Vegetables, Winter Recipes

    Jump to Recipe
    roasted winter vegetables on a plate with ingredients surrounding it
    roasted winter vegetables with parsley on top on a plate

    One of my favorite ways to prepare vegetables is to roast them, that's why you roast beets and potatoes with carrots for a great side veggie. All you need is 10 minutes prep and 40 minutes hands-off cooking time. 

    roasted winter vegetables on a plate with ingredients in the background

    [This roast beets and potatoes recipe was originally posted in November 2017. It has been updated with cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

    Table of contents

    • Ingredients
    • Instructions
    • Serve with
    • Storage/Reheating Tips
    • Substitutions/Tips
    • FAQ
    • Other great side recipes
    • What to do with the leftover ingredients

    Make cooking for one so much easier by batch cooking side dishes. Make easy roast beets and potatoes ahead of time, and even easier by:

    • chopping veggies ahead of time to throw onto a baking sheet OR buy them precut
    • season with some fat & spices
    • throw them into the oven & let the oven do all the work.

    You can chop and prep the vegetables as the oven is preheating, then toss them into the oven and make the rest of my meal OR get a few chores out of the way while these babes cook all on their own. Plus they're still pretty good reheated.

    To make these roast beets and potatoes even more versatile, just season them with salt, pepper, and oil and add additional seasonings when you eat them. That way you can make one kind of vegetable and add them to a few dishes during the week.

    Ingredients

    Scroll down to the roast beets and potatoes recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.

    • Beets: Use any color of uncooked beets.
    • Potatoes: I'd recommend russet or yukon gold potatoes. You can also do a mix of potatoes and sweet potatoes (I did this because I had both)
    • Extra virgin olive oil
    • Italian seasoning: Swap for fresh herbs, Herbs de Provence, etc. OR skip the seasoning if batch cooking these potatoes for a few different dishes. You can add flavoring later so it goes well with what you're eating.

    Instructions

    Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.

    chopped potatoes and sweet potatoes on a cutting board with a knife

    Start making your roast beets and potatoes by preheating the oven to 425 degrees. Chop all vegetables (carrot, beets, yukon gold potatoes/sweet potatoes) into similarly sized pieces. Dump all vegetables onto a baking sheet. 

    chopped vegetables with herbs on a baking sheet

    Drizzle olive oil over vegetables, sprinkle Italian seasoning and salt & pepper over vegetables. Toss with cleaned hands or spatula to evenly coat vegetables with oil and seasonings. 

    roasted winter vegetables on a baking sheet

    Bake for 30-40 minutes. Turn vegetables ½ way through, at about 15-20 minutes. Pierce potato or beet with a fork to determine doneness. If fork goes in and slides out easily, the roast beets and potatoes are done. 

    Serve with

    • Add some shrimp, like from this Shrimp Sheet Pan Dinner Recipe
    • Sheet pan salmon
    • Tin foil cajun shrimp
    • Maple bacon chicken
    • Parchment baked salmon
    • Baked Panko Chicken for One
    • Individual Meatloaf
    • Air Fryer Frozen Salmon for One
    • Sweet potato soup

    Storage/Reheating Tips

    Store leftover roast beets and potatoes in an air tight container in the fridge for about a week. Reheat in the oven or broiler or microwave.

    I wouldn't recommend freezing leftover roast beets and potatoes, unless you plan on dumping them into a soup or something. The texture, especially of the potatoes will change when they're frozen.

    Substitutions/Tips

    • Vegetables will cook evenly when they're all cut to about the same size.
    • Swap the Italian seasoning for other dried herbs or fresh herbs. You could make rosemary roasted beets and potatoes for example.
    • Toss oil and seasonings on vegetables in a mixing bowl. This will ensure all vegetables are evenly coated with oil and seasonings. Plus there won't be extra oil on the pan to burn. But if you're lazy like me, tossing them on the pan is just fine.
    • Add a couple sausages to your roast beets and potatoes when 7-10 minutes remain on the cooking time, for a really quick & easy dinner. Or add other proteins listed below.
    • Other Great Add-ins: sausage/shrimp, tofu cubes, broccoli, onions, fresh herbs would all be great with roast beets and potatoes.

    FAQ

    Can you roast beets and potatoes together?

    You can roast them together, just like in this roast beets and potatoes recipe. Cut your vegetables into similar sizes and they should cook in about the same time.

    Can you roast frozen vegetables?

    I hear you can. The internet says to roast them at 375 degrees for 15-20 minutes. I'll have to test it and get back to you.

    Why are my roasted vegetables mushy?

    Vegetables can get mushy if too much steam accumulates, like when you cover roasting vegetables. The best way to roast them is on a baking sheet with low-no rim, and not cover it just like these roast beets and potatoes.

    roasted winter vegetables on a plate with ingredients surrounding it

    Other great side recipes

    • Cheesy garlic mashed potatoes
    • Potato and brussels sprout au gratin
    • Easy Roasted Frozen Butternut Squash
    • Asparagus and Brussles Sprouts for One
    • Frozen Roasted Green Beans for One
    • Air Fryer Broccolini
    • Roasted Garlic Mushrooms
    • Sheet Pan Broccoli for One
    • Microwave Frozen Broccoli

    What to do with the leftover ingredients

    When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.

    • Potatoes: Cheesy Garlic Mashed Potatoes, Instant Pot Steamed Potatoes, or Potato Salad with Bacon, Instant Pot Potatoes and Carrots.
    • Beets: Beet and Arugula Salad, Cucumber Beet Salad, or Simple Instant Pot Steamed Beets
    • Carrots: Pan Fried Pork Chops with Apples, Delicata Squash Soup, White Bean & Farro Bowl, Pickled Dill Carrots, Carrot Cucumber Salad, or IP Mushroom Chicken Soup

    Did you make these roast beets and potatoes? Leave me a comment & rating to share how they turned out!

    Roasted beets, potatoes, and carrots on plate

    Roast Beets and Potatoes (small batch)

    One of my favorite ways to prepare vegetables is to roast them. Try to roast beets and potatoes with carrots. All you need is 10 minutes prep and 40 minutes hands-off cooking time for this small batch of vegetables. 
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 2 people
    Author: Rebecca Clyde MS, RDN

    Equipment

    • knife
    • cutting board
    • tongs
    • baking sheet

    Ingredients

    • 1 carrot washed and dried
    • 2 beets washed and dried
    • ½ pound yukon gold potatoes washed and dried
    • 2 tablespoons Extra virgin olive oil
    • 1 tablespoon Italian seasoning
    • salt & pepper to taste

    Instructions

    • Preheat oven to 425 degrees. Chop all vegetables (1 carrot, 2 beets, ½ lb yukon gold potatoes) into similarly sized pieces. Dump all vegetables onto a baking sheet. 
    • Drizzle olive oil over vegetables, sprinkle seasonings over vegetables. Toss with cleaned hands or spatula to evenly coat vegetables with oil and seasonings. 
    • Bake for 30-40 minutes. Turn vegetables ½ way through. Pierce potato or beet with a fork to determine doneness. If fork goes in and slides out easily, vegetables are done. 

    Notes

    • Vegetables will cook evenly when they're all cut to about the same size.
    • Toss oil and seasonings on vegetables in a mixing bowl. This will ensure all vegetables are evenly coated with oil and seasonings. Plus there won't be extra oil on the pan to burn. But if you're lazy like me, tossing them on the pan is just fine.
    • Add a couple sausages to pan when 7-10 minutes remain on the cooking time, for a really quick & easy dinner. Or add other proteins listed above.
    Tried this Recipe? Pin it Today!Mention @NourishNutriCo or tag #NourishNutriCo!

    Want time saving tips to make recipes like this roast beets and potatoes delivered to your inbox? Click here to download my Cooking for One Time Saving Tips.

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    About Rebecca Clyde MS, RDN, CD

    Welcome! I’m Rebecca, a food loving dietitian who has been cooking for one for over 10 years. On Nourish Nutrition, you’ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

    Reader Interactions

    Comments

    1. Jessica Levinson, MS, RDN, CDN says

      December 08, 2017 at 12:04 pm

      Roasting is pretty much the only way I cook veggies, unless they’re in soup!

      Reply
      • Rebecca says

        December 11, 2017 at 3:51 pm

        I definitely roast more than not too! they're so good!

        Reply
    2. Angela Cardamone @marathonsandmotivation.com says

      November 29, 2017 at 10:07 pm

      Yum! Roasted veggies are my favorite!! This looks great, pinned and ready to try this recipe!!

      Reply
      • Rebecca says

        December 13, 2017 at 6:27 pm

        mine too for sure! thanks Angela

        Reply
    3. Jessica Levinson says

      November 29, 2017 at 7:47 pm

      I love roasted vegetables too! It's such an easy side dish to make.

      Reply
      • Rebecca says

        December 01, 2017 at 7:51 am

        amen! they're the best

        Reply
    4. Chrissy says

      November 29, 2017 at 6:12 pm

      5 stars
      This looks wonderful! Roasted beets and pototoes are always go-tos in our house; so easy and delish (and perfect for two runners). Are there some apples on your sheet pan as well?

      Reply
      • Rebecca says

        December 01, 2017 at 7:52 am

        oh yes! and you caught me! they are, apples on the other hand don't roast well... or at least didn't that time (they just turned to mush), I'll have to play around with them

        Reply
    5. Jessica Kuepfer says

      November 29, 2017 at 5:44 pm

      Roasted veggies are my heart. This looks so good.

      Reply
      • Rebecca says

        December 01, 2017 at 7:52 am

        same here for sure! love them

        Reply
    6. Emily @Sinful Nutrition says

      November 29, 2017 at 5:06 pm

      Look at those colors! 😀 I love getting local produce so much!

      Reply
      • Rebecca says

        December 01, 2017 at 7:53 am

        right?! and me too!it's really the best

        Reply
    7. Abbey Sharp says

      November 29, 2017 at 3:25 pm

      5 stars
      You had me at easy! This sheet pan recipe looks AMAZING

      Reply
      • Rebecca says

        December 01, 2017 at 7:53 am

        right?! they're so easy!

        Reply
    8. Deborah @ Confessions of mother runner says

      November 29, 2017 at 1:55 pm

      Roasted veggies are my go to around here! Love the simplicity

      Reply
      • Rebecca says

        December 01, 2017 at 7:53 am

        same here! so easy

        Reply
    9. Rachel says

      November 29, 2017 at 1:04 pm

      I'm a big roasted veggies person. But I've yet to try a sheet pan recipe, so I think this one may be it!

      Reply
      • Rebecca says

        December 01, 2017 at 7:54 am

        ya do it! you can add anything to it, it's so easy

        Reply
    5 from 2 votes

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