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

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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.
Created By:
Yield: 2-3
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
Directions
  1. 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.
  2. 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.
  3. Serve as a side dish or on top of an arugula salad or add some crumbled goat cheese.
  4. (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).

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4 comments… Leave a Comment

  • 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!

    Reply
    • 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.

      Reply
  • 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.

    Reply
  • 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!

    Reply

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