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Roasted Golden Beets and Carrots on a small sheet pan tossed with Rosemary and Balsamic Vinegar

Roasted Beets and Carrots Recipe

This super simple recipe makes for an unbelievably tasty and fun recipe.  It is prepared in just  minutes but tastes amazing!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 cups
Calories 117kcal
Author savorandsavvy.com


  • 3 golden beets chopped
  • 4 carrots chopped
  • 2 tbsp olive oil
  • 1 tbs balsamic vinegar
  • 1 tsp salt
  • 1 tsp rosemary fresh


  • Preheat oven to 400 degrees. 
  • Combine the olive oil, balsamic vinegar, salt and rosemary in a small bowl and whisk together. 
  • Chop the beets and carrots if they aren't already. Toss with the olive oil mixture and spread out not a sheet pan. 
  • Roast beets and carrots for 20 minutes. I prefer to check them 10-15 minutes in and gently toss them so that more than one side gets toasty. 


Serving size will depend on how big your beets and carrots are. This recipe was based on a beet that is the size of a generous apple and large carrots. That yielded us 4 generous servings. 


Serving: 1cup | Calories: 117kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 672mg | Potassium: 395mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10210IU | Vitamin C: 6.6mg | Calcium: 34mg | Iron: 0.8mg