• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nourish Nutrition Blog logo

  • Home
  • About
    • Contact
    • Disclosure
  • Recipe Index
  • Healthy Life Tips
  • Nutrition Services
    • One on One Nutrition Therapy
    • Recipe Development/Food Photography Services
    • Nutrition Expert Services
  • Photo/Video Services
    • Food Photography Portfolio
    • Recipe Video Portfolio
    • Food Photography Resources
    • Utah Portrait Photographer
  • Free Single Serving Cookbook

November 4, 2019 Updated October 16, 2020 By Rebecca Easy Recipes

Roasted Beets and Potatoes

Jump to Recipe Jump to Video Print 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 these roasted beets and potatoes and carrots are so great. All you need is 10 minutes prep and 40 minutes hands-off cooking time. 

roasted winter vegetables on a plate with ingredients surrounding it

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

How will these roasted beets and potatoes make your life easier?

You can a) chop veggies ahead of time to throw onto a baking sheet OR buy them precut b) season with some fat & spices c) 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.

Make these veggies with cheesy garlic mashed potatoes &/or potato and brussels sprout au gratin for Thanksgiving or another holiday dinner.

What makes these vegetables so good?

  • Carrot
  • Beets
  • Yukon gold potatoes
  • Extra virgin olive oil
  • Italian seasoning

How do I make roasted vegetables?

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

Preheat oven to 425 degrees. Chop all vegetables (1 carrot, 2 beets, 1/2 lb yukon gold potatoes) into similarly sized pieces. Dump all vegetables onto a baking sheet. 

Expert Tip: Vegetables will cook evenly when they’re all cut to about the same size.

chopped vegetables with herbs on a baking sheet

Drizzle olive oil over vegetables, sprinkle 1 tbsp Italian seasoning and salt & pepper over vegetables. Toss with cleaned hands or spatula to evenly coat vegetables with oil and seasonings. 

Expert Tip: 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.

roasted winter vegetables on a baking sheet

Bake for 30-40 minutes. Turn vegetables 1/2 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, vegetables are done. 

Expert Tip: 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 below.

What can I serve with these vegetables?

Throw some shrimp (like from this recipe) onto your sheet pan, sheet pan salmon, tin foil cajun shrimp, maple bacon chicken, parchment baked salmon. Or serve with this protein packed sweet potato soup.

Expert Tips

  • 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 below.

FAQ

What temperature is best for roasting vegetables?

Most recipes call for 400-450 degrees to roast vegetables. 425 is a good number because they’ll cook fairly quickly without burning on the edges.

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. if you’re using a baking dish to roast vegetables or if you cover your roasted vegetables, they could get too mushy. The best way to roast them is on a baking sheet with low-no rim, and not cover it.

roasted winter vegetables on a plate with ingredients in the background

What can I make with the leftover ingredients?

  • (potatoes) cheesy garlic mashed potatoes
  • (sweet potatoes) sweet potato soup
  • (beets) beet and arugula salad
  • (carrots) pan fried pork chops with apples OR white bean & farro bowl

Did you make these roasted winter vegetables? Leave me a comment & rating to share how they turned out!

roasted winter vegetables on a plate with ingredients in the background
Print Pin
5 from 2 votes

Roasted Beets and Potatoes

One of my favorite ways to prepare vegetables is to roast them. Try these roasted beets and potatoes and carrots. All you need is 10 minutes prep and 40 minutes hands-off cooking time. 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Author Rebecca

Equipment

  • knife
  • cutting board
  • tongs
  • baking sheet

Ingredients

  • 1 carrot washed and dried
  • 2 beets washed and dried
  • 1/2 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, 1/2 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 1/2 way through. Pierce potato or beet with a fork to determine doneness. If fork goes in and slides out easily, vegetables are done. 

Video

Roasted Winter Vegetables

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.

Want to get more single serving recipes delivered to your inbox? Click here to download my Single Serving Cookbook.

Categories: Easy Recipes

About Rebecca

Welcome! Iโ€™m Rebecca, a food loving dietitian. On Nourish Nutrition, youโ€™ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

Previous Post: « Pomegranate Lime Spritzer
Next Post: Pomegranate Balsamic Vinegar »

Reader Interactions

Comments

  1. 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 1, 2017 at 7:54 am

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

      Reply
  2. 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 1, 2017 at 7:53 am

      same here! so easy

      Reply
  3. 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 1, 2017 at 7:53 am

      right?! they’re so easy!

      Reply
  4. Emily @Sinful Nutrition says

    November 29, 2017 at 5:06 pm

    Look at those colors! ๐Ÿ˜€ I love getting local produce so much!

    Reply
    • Rebecca says

      December 1, 2017 at 7:53 am

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

      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 1, 2017 at 7:52 am

      same here for sure! love them

      Reply
  6. 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 1, 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
  7. 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 1, 2017 at 7:51 am

      amen! they’re the best

      Reply
  8. 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
  9. Jessica Levinson, MS, RDN, CDN says

    December 8, 2017 at 12:04 pm

    Roasting is pretty much the only way I cook veggies, unless theyโ€™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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

MEET REBECCA

Rebecca of Nourish Nutrition Blog in a kitchen making guacamole with chips and dips on counter

Welcome! I’m Rebecca, a dietitian & lazy home cook. On Nourish Nutrition, you’ll find quick, delicious recipes for one person to get you excited to cook at home.

Learn More About Rebecca MS, RDN, CD

Featured In

logos of media outlets Rebecca of Nourish Nutrition Co has contributed to

Top Recipes

cod with lemon on top next to couscous and broccoli

Easy Instant Pot Fish

six different fridge and pantry meals in an image

Freezer, Fridge and Pantry Meals for One

red wine vinegar coleslaw in a glass bowl with tongs in it

Red Wine Vinegar Coleslaw

holding the handle of a cast iron skillet with peach cobbler in it

The Best Peach Cobbler

Winter Recipes

smashed cranberries and juice in a glass with a green striped straw

Smashed Cranberry Mocktail

kale, apple, and pomegranate salad with fork in it

Holiday Kale Slaw with Apples

close up of delicata squash soup in a white bowl with grilled cheese

Delicata Squash Soup

close up of warm kale salad in a white bowl with a fork in it

Warm Kale Salad

fish tacos with white sauce and orange salsa on a white plate

Fish Tacos with White Sauce and Orange Salsa

grapefruit salad in a bowl

Avocado Grapefruit Salad

More Posts from this Category

Pantry Dinners

square image of pesto pasta with chicken and parmesan cheese

Healthy Pistachio Pasta

square image of black bean pasta with cheese in a bowl

Easy Black Bean Pasta

maple mustard salmon and brussels sprouts on a plate

Sheet Pan Maple Mustard Salmon with Brussels Sprouts

six different fridge and pantry meals in an image

Freezer, Fridge and Pantry Meals for One

close up of pan seared pork chop, green beans, potatoes and a lemon on a plate

Pan Seared Pork Chops

close up of carrots, leeks, and white beans in a bowl

White Bean and Farro Bowl

More Posts from this Category

One Pot/One Pan Recipes

close up of delicata squash soup in a white bowl with grilled cheese

Delicata Squash Soup

overnight oats with apples in a jar

Apple Cinnamon Overnight Oats

buffalo chicken flatbread with ranch on top

Buffalo Chicken Flatbread

close up of chicken and yellow rice in a glass bowl

Instant Pot Chicken and Yellow Rice

bowl of chicken fried rice

Chicken Fried Rice in the Instant Pot

cod with lemon on top next to couscous and broccoli

Easy Instant Pot Fish

More Posts from this Category

Footer

wanna cook at home more

BUT don't want to plan out your meals? SIGN UP to download my free Pantry Essentials Checklist to throw together easy & delicious meals on the spot

Featured In

logos of media outlets Rebecca of Nourish Nutrition Co has contributed to

Copyright© 2021 ยท by Rebecca Clyde

  • Facebook
  • Pinterest
  • Yummly
  • Email
  • Print