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.
[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?
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?
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.
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.
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
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.
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.
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.
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.
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!
Roast Beets and Potatoes
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
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.
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Jessica Levinson, MS, RDN, CDN says
Roasting is pretty much the only way I cook veggies, unless they’re in soup!
Rebecca says
I definitely roast more than not too! they're so good!
Angela Cardamone @marathonsandmotivation.com says
Yum! Roasted veggies are my favorite!! This looks great, pinned and ready to try this recipe!!
Rebecca says
mine too for sure! thanks Angela
Jessica Levinson says
I love roasted vegetables too! It's such an easy side dish to make.
Rebecca says
amen! they're the best
Chrissy says
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?
Rebecca says
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
Jessica Kuepfer says
Roasted veggies are my heart. This looks so good.
Rebecca says
same here for sure! love them
Emily @Sinful Nutrition says
Look at those colors! 😀 I love getting local produce so much!
Rebecca says
right?! and me too!it's really the best
Abbey Sharp says
You had me at easy! This sheet pan recipe looks AMAZING
Rebecca says
right?! they're so easy!
Deborah @ Confessions of mother runner says
Roasted veggies are my go to around here! Love the simplicity
Rebecca says
same here! so easy
Rachel says
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!
Rebecca says
ya do it! you can add anything to it, it's so easy