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Home » Recipe » Roasted Carrots Recipe with Beets Butternut Squash

Roasted Carrots Recipe with Beets Butternut Squash

Last Modified: February 15, 2023 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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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.

Jump to:
  • Ingredients for this Roasted Carrots Recipe with Beets Butternut Squash
  • Roasted Carrots Recipe with Beets Butternut Squash Instructions
  • Roasted Carrot Recipe with Beets and Butternut Squash Reveal
  • Variations
  • Equipment
  • Storage
  • Roasted Carrots Recipe with Beets Butternut Squash Recipe Card

Ingredients for this Roasted Carrots Recipe with Beets Butternut Squash

Pull these simple ingredients to make this delicious dish.

Roasted Carrots Recipe with Beets Butternut Squash ingredients part 1
Roasted Carrots Recipe with Beets Butternut Squash ingredients part 2
  • 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
  • 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.

All the ingredients in the bowl to mix

Place all the cut vegetables in a bowl, add olive oil, dried parsley, dried onion, salt, and pepper to the bowl and mix well.

vegetables on the baking sheets

Place the seasoned raw vegetables on two baking sheets to ensure they are spread out enough to roast. If you want, add parchment paper to the baking sheet to make cleaning a breeze.

Roasted Carrots Recipe with Beets Butternut Squash ingredients square image without spoon

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.

Roasted Carrots Recipe with Beets Butternut Squash square image

Variations

You can try these different ways to make this oven-roasted carrots recipe.

Catalina Crunch Low Carb Cereal
  • 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 potato 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 on this post.

  • Finished Summer Roasted Vegetables Recipe - Featured image
    Summer Roasted Vegetables Recipe
  • Broccoli Sweet Potato Carrot Roasted Vegetables Recipe - featured image
    Broccoli Sweet Potato Carrot Roasted Vegetables Recipe
  • Roasted Sweet Potato, Delicata Squash, and Parsnip Recipe featured image
    Roasted Sweet Potato, Delicata Squash, and Parsnip Recipe
  • Honey Roasted Beets Carrots and Sweet Potato Recipe- featured image
    Honey Roasted Beets Carrots and Sweet Potato Recipe

Equipment

Using the right cooking tools and supplies is important with any dish, especially this one. If you are missing any of these tools, please buy them before you make this recipe to ensure the flavor of the dish.

Please note these are affiliate links through Amazon, 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. Though the mixing together should happen right before placing into the baking sheet.

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When cooked, you can store it in the refrigerator for 3-4 days to eat as leftovers.

Roasted Carrots Recipe with Beets Butternut Squash Recipe Card

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Sabrina Quairoli
September 27, 2022
by Sabrina Quairoli
Cuisine american side dish
Category Oven Roasted Dinner Ideas Recipe Roasted Vegetables Recipes Sheet Pan Recipes Side Dishes Recipes Vegetarian Recipes
Persons
6
Serving Size
1
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes

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
  • 2 tablespoon parsley dried
  • 1 tablespoon chopped dried onion
  • 1 teaspoon of pink salt
  • ½ teaspoon of pepper

Instructions

  1. 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.
  2. Place all the cut vegetables in a bowl, add olive oil, dried parsley, dried onion, salt, and pepper to the bowl and mix well.
  3. Place the seasoned raw vegetables on two baking sheets to ensure they are spread out enough to roast. If you want, you can add parchment paper to the baking sheet.
  4. 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.
Calories
243
10%
Fat
9.4 g
13%
Saturated
1.3 g
5%
Carbs
38 g
12%
Protein
3.9 g
Fiber
8.1 g
32%
Sugar
13 g
Sodium
544 mg
22%
Trans fat
0.0 g
Cholesterol
0.0 mg
0%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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roasted beets,
roasted butternut squash,
roasted carrots,
roasted veggies
© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

Please note these are affiliate links through Amazon, and at no additional cost, I will earn an affiliate commission if you decide to make a purchase.

Roasted Carrots Recipe with Beets Butternut Squash ingredients square image without spoon
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