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    Home » Recipe Index » Vegetables

    Roast Beets and Potatoes

    November 4, 2019 Updated October 26, 2022 By Rebecca Easy Recipes, One Pot/One Pan Meals, Prep Ahead Meals, Vegetables, Winter Recipes

    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 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 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]

    Table of contents

    • How will these roasted vegetables make your life easier?
    • What makes these roasted beets carrots and potatoes so good?
    • How do I make this beet and potato recipe?
    • What can I serve with these vegetables?
    • Expert Tips
    • FAQ
    • What can I make with the leftover ingredients?

    How will these roasted vegetables make your life easier?

    Make easy roast beets and potatoes by:

    • chop 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.

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

    What makes these roasted beets carrots and potatoes so good?

    • Carrot
    • Red beets or golden beets
    • Yukon gold potatoes
    • Sweet potatoes
    • Extra virgin olive oil
    • Italian seasoning

    How do I make this beet and potato recipe?

    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 (1 carrot, 2 beets, ½ lb yukon gold 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 1 tablespoon 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. 

    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 roast beets and potatoes 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 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.

    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.

    What temp to roast beets and sweet potatoes?

    Most recipes, like this one, 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, 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 in the background

    What can I make with the leftover ingredients?

    • Potatoes: Cheesy Garlic Mashed Potatoes, IP Steamed Potatoes, or Potato Salad with Bacon.
    • Sweet potatoes: Sweet Potato Soup or substitute it in this Harvest Bowl.
    • Beets: Beet and Arugula 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
    Print Pin
    5 from 2 votes

    Roast Beets and Potatoes

    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. 
    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
    • 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. 

    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 and others like these roast beets and potatoes delivered to your inbox? Click here to download my Single Serving Cookbook.

    Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started. 

    More Vegetables

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    • dill draped over sliced carrots in jar
      Pickled Dill Carrots

    About Rebecca

    Welcome! I’m Rebecca, a food loving dietitian. 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. 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
    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 01, 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 01, 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! 😀 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
    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. 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
    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 01, 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 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

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    At Nourish Nutrition, you'll find bold, flavorful recipes for one. Most are single serving, and all have suggestions to use up the leftover ingredients so you can stop throwing away unused ingredients & leftovers!

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