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These roasted beets and carrots are colorful, slightly sweet, and perfectly caramelized, then finished with a nutty roasted sesame dressing. It’s a simple, vibrant side that looks beautiful on any table — from weeknight dinners to holiday feasts.
The savory sesame dressing balances the natural sweetness of the beets and carrots, giving you a dish that’s flavorful, cozy, and not too heavy. It’s one of my favorite ways to make roasted veggies feel special and satisfying.
A note from ChihYu
I first made this dish for Friendsgiving and later brought it to my in-laws’ holiday table — it’s now one of those sides everyone looks forward to. I love it because it takes only about 30 minutes to roast, most of it hands-off, and the flavor is so balanced and beautiful that it instantly brightens any meal — and it’s surprisingly easy to make.
Ingredient Notes
- Beets and carrots: Choose the freshest beets you can find — the ones with stems still attached are usually juicier, sweeter, and more vibrant in color than those sold without greens, which tend to be dry and fibrous. Fresh, firm beets roast up beautifully with that deep, natural sweetness, and pairing them with carrots adds a lighter sweetness that balances the earthy beet flavor.
- Roasted sesame dressing: Instead of a sweet honey or maple glaze, this savory, nutty, and creamy sesame dressing — made with toasted sesame seeds, Kewpie mayo, rice vinegar, soy sauce, and a touch of mirin — gives the dish more depth and balance. It complements the natural sweetness of the vegetables without making the whole side dish taste overly sweet.
- Lime and scallions: A squeeze of lime at the end brightens everything up and keeps the flavor from feeling heavy or one-note. The scallions add a light, fresh bite that ties the whole dish together.
How to Make Roasted Beets and Carrots
- Prepare the beets: Peel the beets before roasting — the skin can be tough and slightly bitter. No need to boil them; roasting from raw brings out a deeper, sweeter flavor and keeps the texture firm but tender. Cut them into wedges about ¾–1 inch (2–2.5 cm) thick so they roast evenly with the carrots.
- Timing and size-cutting: Beets take longer to cook, so start them first, then add the carrots halfway through. Keeping both vegetables in similar thickness helps them finish around the same time without one turning mushy or undercooked.
- Achieving caramelization and browning: For crisp edges and that roasted sweetness, give the vegetables space on the sheet pan. Crowding them traps steam and makes them soft. Roast at 425°F (220°C), flip once halfway, and use the middle rack for even heat. You’ll know they’re done when a fork slides easily through the beets and the edges are lightly browned.
- Why this dressing works: Beets and carrots already have plenty of natural sweetness. The roasted sesame dressing adds a savory, nutty depth that balances the flavors without making the dish heavy or sugary. It ties everything together with a creamy texture and just the right amount of tang from rice vinegar and lime.
What to serve with roasted carrots and beetroot?
This colorful carrot and beetroot side dish goes perfectly with rich, savory mains and other cozy holiday favorites. Here are some ideas for your holiday table:
- Savory mains: Serve these roasted carrots and beets alongside my Braised Short Ribs, Baked Trout Recipe, or Roasted Cornish Hens. They also make a great companion to Herb-Roasted Spatchcock Chicken.
- Holiday side dishes: Round out your table with other warm, flavor-packed sides like Asian Brussels Sprouts, Cauliflower Mashed Potatoes, Miso Sweet Potatoes, or Roasted Red Kuri Squash.
FAQs
Here are a few common questions about roasting beets and carrots.
No — you don’t need to boil or wrap the beets. Because you peel them and cut them into bite-size wedges, they cook fast and develop more surface area for caramelisation. Wrapping in foil tends to trap steam and soften the edges instead of crisping them up.
Peel and prep the golden beets first, then the red ones, to avoid color transfer. Use food-handling gloves and a dark or plastic cutting board (avoid porous wood) to prevent staining. Store or roast the two colours separately when possible.
Yes — vegetables like parsnips, sweet potatoes or turnips work nicely. Just note each has a slightly different cooking time: for example, parsnips often take about 20-30 minutes at 425 °F (220 °C) when cut into even pieces. Make sure they’re diced to similar size as your beets/carrots, coated well in oil (to avoid drying out), and that you adjust roast time accordingly so everything finishes simultaneously.
Try these festive side dishes next!
If you love this roasted beet side dish, here are a few more cozy dishes to add to your holiday lineup:
- Braised Napa Cabbage — tender, garlicky cabbage in a buttery sauce that’s perfect for cooler weather.
- Honey Sriracha Brussels Sprouts — crispy, sweet, and spicy with just the right kick.
- Bacon-Wrapped Green Beans — savory, smoky, and always a crowd favorite on the holiday table.
Roasted beets and carrots recipe
Ingredients
Beets and carrots:
- 34 oz mixed golden and red beets about 6 large
- 3 tbsp olive oil divided
- ¾ tsp coarse sea salt divided
- ⅛ tsp black pepper plus a sprinkle
- 13 oz carrots about 6 small
Roasted sesame dressing (makes ¾ cup):
- 3 tbsp toasted white sesame seeds plus more for garnish
- 4 tbsp Kewpie mayo
- 1½ tbsp rice vinegar
- 1½ tbsp light soy sauce
- ½ tsp toasted sesame oil
- 1 tsp mirin
- 1 tsp coconut brown sugar
- 1-2 tsp tahini or Chinese sesame paste (optional)
- ⅛ tsp shiitake mushroom seasoning (optional)
To serve:
- 1-2 scallions finely sliced into small rounds
- ½-1 lime cut into wedges
Instructions
- Prep the beets. Scrub the beets clean. Using a vegetable peeler, peel the golden beets first, then the red beets to avoid color transfer. Slice them into wedges about ¾–1 inch (2–2.5 cm) at the widest part.
- Roast the beets. Transfer the beets to a sheet pan. Add 2 tbsp olive oil, ½ tsp salt, and ⅛ tsp black pepper. Toss well with your hands until evenly coated. Arrange the beets cut side down in a single layer and bake at 425°F (220°C) on the middle rack for 10 minutes.
- Prep the carrots. While the beets roast, scrub and peel the carrots. Roll-cut them into ¾–1-inch sections at the widest part.
- Make the sesame dressing (see details below). While the beets are in the oven, toast sesame seeds until fragrant and golden. Combine them with mayo, rice vinegar, soy sauce, sesame oil, mirin, and sugar. Whisk until smooth. For a thicker or deeper flavor, add tahini or shiitake seasoning. (See the How to Make the Sesame Dressing section below for full details.)
- Add the carrots. Remove the sheet pan and flip the beets so the other side touches the pan. Push the beets to one side, then add the carrots. Drizzle with 1 tbsp olive oil, ¼ tsp salt, and a light sprinkle of pepper. Carefully use your hands to coat evenly (the pan will be hot).
- Roast until tender. Return the pan to the oven and bake for 15–20 minutes (I baked for 20 minutes but checked at 15).
- Check for doneness: After roasting, pierce a beet with a fork or chopstick. If it goes in easily, they’re done. For a softer texture, roast for 5 more minutes. (I added 5 extra minutes for a soft yet slightly firm bite.)
- Serve. Transfer everything to a large serving plate. Just before serving, drizzle with a few tablespoons of sesame dressing, garnish with scallions, and squeeze fresh lime juice over. Serve warm.
Notes
- How to Make the Sesame Dressing
- In a dry cast-iron skillet, lightly toast the sesame seeds over low heat, shaking the pan often until fragrant and light to medium brown, about 5 minutes.
- Transfer the toasted seeds to a mortar and pestle (or a clean coffee grinder) and grind coarsely. Place them in a large measuring cup.
- Add the remaining ingredients from mayo to brown sugar. Whisk until smooth and no lumps remain.
- Taste and adjust. For a thicker consistency, stir in 1–2 tsp tahini. For deeper umami flavor, add the shiitake mushroom seasoning.
- Wear food-handling gloves to prevent staining your hands.
- Use a dark-colored cutting board (avoid wooden boards, which absorb color) to prevent staining.
- Make-ahead (dressing): The dressing will keep for up to 1 week in the fridge; when ready to use, shake well and thin with a little water if it’s thick.
- Make-ahead (beets): Roast the beets ahead of time and store them separately (so the red and golden don’t bleed into each other). You can roast them 1–2 days ahead and then re-warm by spreading on a sheet pan and baking at 380 °F (≈ 190 °C) for about 10 minutes.
- Storage (roasted beets): After roasting and cooling, store in an airtight container in the refrigerator. Cooked beets generally keep for about 3–4 days when properly stored.
- Storage (dressing): Keep the dressing refrigerated in a sealed container; use within 1 week for best flavour and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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