Roasted Beets and Carrots with Sage

Roasted Beets and Carrots with Sage

We thought we would share something a little different, today. These roasted beets and carrots are so pretty and delicious. We used yellow beets, which are a little milder than red beets. We also added some carrots to sweeten things up a bit, too.

How to Make Roasted Beets and Carrots with Sage

The basis of this recipe is, of course, those sweet and succulent yellow beets. We added a pop of  flavor with  sage, a punch from garlic, a touch of balance from rosemary and one more secret ingredient, white wine vinegar. It is magical, the vinegar awakens the whole dish, acting in the same way a spritz of lemon to calamari or horseradish to roast beef does.

We were happy to eat our roasted beets and carrots directly from the roasting pan, but you could of course present this as a side dish, on top of an arugula salad or even with some tart and creamy goat cheese.

Roasted Beets and Carrots with Sage

If you enjoyed our Roasted Beets and Carrots with Sage, you may also enjoy these:

Roasted Yellow Beets and Carrots with Sage
Prep time
Cook time
Total time
We were happy to eat our roasted beets and carrots directly from the roasting pan, but you could of course present this as a side dish, on top of an arugula salad or even with some tart and creamy goat cheese.
Yield: 2 to 3 servings
You Will Need
  • 1/2 pound yellow beets
  • 1/2 pound carrots
  • 1-2 garlic cloves, smashed
  • 4 sage leaves
1 sprig of rosemary
  • 2 tablespoons olive oil
  • 1-2 tablespoons white wine vinegar
salt to taste
  1. Heat oven to 400 degrees F.
  2. Add the carrots and beets to a large pot of simmering water, seasoned with salt; cook until just tender then remove from the water and plunge into an ice water bath to cool. Once cooled, peel the beets then cut both the carrots and beets into halves or quarters, depending on preferred size.
  3. Add to a roasting pan and toss with the smashed garlic, sage, rosemary, olive oil, white wine vinegar and a pinch of salt. Place into the oven and roast for about 30 minutes. The beets and carrots should become slightly golden.
  4. Serve as a side dish or on top of an arugula salad or add some crumbled goat cheese.
  5. (Note: if substituting for red beets, consider using one pot of water for the carrots and the other for the red beets to prevent discoloration from the red pigment of the beets. Also, replacing the white wine vinegar with balsamic vinegar would be a great option for red beets).

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

8 comments… Leave a Comment
  • Jeanne January 30, 2016, 4:59 pm

    I’m in the middle of making this recipe. I don’t see where the oven temperature is listed? I’m guessing 400 or 425? Will give it a go and see what happens.

    • Adam January 31, 2016, 12:26 pm

      Yes, it should be 400 degrees F. It was not listed in the recipe! We are sorry and it is fixed now.

  • Butterfly January 10, 2015, 6:30 pm

    Can you roast the beets and carrots at the same time as the pork roast? In the same pan?

    • Joanne March 5, 2015, 10:18 am


  • Pam June 19, 2011, 7:42 pm

    This came out beautifully. I didn’t parboil the carrots as I used more slender ones . I love the vinegar in the dish – made it much more complex. Thanks for the recipe!

  • organic tables October 14, 2010, 9:54 pm

    I think this one takes a long time to prepare but I think it would be worth it. Thanks a lot for sharing.

  • Wendi @ Bon Appetit Hon September 21, 2010, 10:22 am

    Hmmm, parboiling then roasting. I’m uber lazy so I wonder what would happen if I skipped that parboiling and went straight to the roasting part.

    Sorry you’ve had a bit of a bad spell in the kitchen. Glad to see you pushed through!

    • inspiredtaste September 21, 2010, 1:48 pm

      Wendi – that was our thought too! The parboiling allowed us to peel the beets, but I do understand! Maybe if we scrubbed the beets well before roasting and went for a longer roast time? I would assume 45 minutes as a starting point.


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky for some devices. If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:  

Previous Post: Next Post: