Roasted Carrots Recipes are delicious dishes for anyone who wants to enhance the sweet flavor of the carrots. Instead of just roasted carrots, I added beets and butternut squash to this Roasted Carrots recipe. Check it out and try it today.
This roasted carrots recipe is inspired by my other roasted vegetable recipes on this blog. They are tasty and easy to prepare for a holiday party and a weeknight vegetarian dinner.
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Ingredients for this Roasted Carrots Recipe with Beets Butternut Squash
Pull these simple ingredients to make this delicious dish.
- 1 lb of carrots peeled and ½ moon shape
- 1 lb of butternut squash, remove seeds, and cut into 1-inch pieces
- One lb of beets peeled and chopped into 1-inch pieces or smaller
- 1 lb of white sweet potato - peeled and cut into 1-inch pieces
- 4 tablespoon olive oil (affiliate)
- 2 tablespoon parsley dried
- 1 tablespoon chopped dried onion
- 1 teaspoon of pink salt
- ½ teaspoon of pepper
Roasted Carrots Recipe with Beets Butternut Squash Instructions
Now that you have all the ingredients follow these steps below to make this recipe delicious.
Peel carrots and ½ moon shape. Then, remove the seeds and cut them into 1-inch pieces for the butternut squash. Now, add one pound of beets by peeling and chopping them into 1-inch pieces or smaller. Then, peel and cut into 1-inch pieces the yellow flesh sweet potato.
Place all the cut vegetables in a bowl, add olive oil (affiliate), dried parsley, dried onion, salt, and pepper to the bowl, and mix well.
Place the seasoned raw vegetables on two baking sheets (affiliate) to ensure they are spread out enough to roast. If you want, add parchment paper (affiliate) to the baking sheet (affiliate) to make cleaning a breeze.
Bake in an oven for 30 minutes at a preheated 425 degrees Fahrenheit. Turn them over halfway through. You will know they are finished with they have caramelized edges.
Roasted Carrot Recipe with Beets and Butternut Squash Reveal
The process of roasting brings out the natural sweetness of these vegetables.
Variations
You can try these different ways to make this oven-roasted carrots recipe.
- Spicy - add chili pepper flakes mixed with the vegetables for a spicy taste.
- Onion - Instead of the dried onions, you can add ½ onion chopped for an added flavor.
- Add Freshness - replace the dried with fresh parsley for a refreshing taste.
- Regular sweet potatoes - you can swap the white sweet potatoes for the regular ones for a sweeter dish.
- Baby carrots - if you have baby carrots, you can use them instead of regular carrots. Be sure to cut them in half.
Feel free to see the other roasted vegetable recipes in this post.
Equipment
Using the right cooking tools (affiliate) and supplies is important with any dish, especially this one. If you are missing any of these tools (affiliate), please buy them before you make this recipe to ensure the flavor of the dish.
Please note these are affiliate links through Amazon (affiliate), and at no additional cost, I will earn an affiliate commission if you decide to make a purchase.
Storage
These vegetables can be prepped the night before. The mixing together should happen right before placing on the baking sheet (affiliate).
When cooked, you can store it in the refrigerator for 3-4 days to eat as leftovers.
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Roasted Carrots Recipe with Beets Butternut Squash Recipe Card
- Total Time: 45 minutes
- Yield: 6
Description
Roasted Carrots with beets and butternut squash are easy oven roasted dish for vegans or a side dish.
Ingredients
- 1 lb of carrots peeled and ½ moon shape
- 1 lb of butternut squash, remove seeds, and cut into 1-inch pieces
- One lb of beets peeled and chopped into 1-inch pieces or smaller
- 1 lb of white sweet potato - peeled and cut into 1-inch pieces
- 4 tablespoon olive oil (affiliate)
- 2 tablespoon parsley dried
- 1 tablespoon chopped dried onion
- 1 teaspoon of pink salt
- ½ teaspoon of pepper
Instructions
- Peel carrots peeled and ½ moon shape. Then, remove the seeds and cut them into 1-inch pieces for the butternut squash. Now, add one lb of beets by peeling and chopping them into 1-inch pieces or smaller. Then, peel and cut into 1-inch pieces the yellow flesh sweet potato.
- Place all the cut vegetables in a bowl, add olive oil, dried parsley, dried onion, salt, and pepper to the bowl and mix well.
- Place the seasoned raw vegetables on two baking sheets (affiliate) to ensure they are spread out enough to roast. If you want, you can add parchment paper (affiliate) to the baking sheet (affiliate).
- Bake in an oven for 30 minutes at a preheated 425 degrees Fahrenheit. Turn them over half way through. You will know they are finished with they have caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: roasted vegetables
- Method: oven roasted
- Cuisine: american side dish
Nutrition
- Serving Size: 1
- Calories: 243.83 kcal
- Sugar: 13.6 g
- Sodium: 544.32 mg
- Fat: 9.44 g
- Saturated Fat: 1.33 g
- Trans Fat: 0.0 g
- Carbohydrates: 38.91 g
- Fiber: 8.14 g
- Protein: 3.94 g
- Cholesterol: 0.0 mg
Please note these are affiliate links through Amazon (affiliate), and at no additional cost, I will earn an affiliate commission if you decide to make a purchase.
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