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roasted carrots and beets in a white bowl set on a wooden table with a blue napkin and a glass of white wine

Roasted Beets & Carrots with Toasted Cumin Vinaigrette

  • Author: Lauren Grant
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 ¼ hours
  • Yield: 4-6 servings (6 cups) 1x
  • Category: Side dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free


A flavor-packed 10-ingredient side dish! Earthy roasted beets and golden brown roasted carrots get drizzled with a toasted cumin vinaigrette and finished with toasted walnuts and parsley.


  • 1 pound beets (about 4 medium), washed and trimmed
  • 1 ½ pounds carrots, peeled and halved lengthwise 
  • 2 tablespoons unsalted butter, melted
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil 
  • 1 teaspoon cumin seeds 
  • 2 tablespoons minced shallot
  • 2 tablespoons red wine vinegar 
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • ½ cup toasted walnuts, chopped 
  • 1 tablespoon chopped parsley 


Heat oven to 450ºF (232ºC) with racks set in middle and lowest positions.

Wrap each beet with aluminum foil and place on a small baking sheet; transfer to middle rack of oven and roast until beets can easily be pierced with paring knife, 45–60 minutes. Remove beets individually from oven as they finish; let cool.

Meanwhile, toss carrots with melted butter in a large bowl; season with ½ teaspoon salt and ¼ teaspoon pepper. 

Arrange carrots, cut-side down, in a single layer on a rimmed baking sheet. Transfer carrots to lowest rack in oven; roast until tender and cut sides are well browned, about 25 minutes. 

Meanwhile, combine oil and cumin seeds  in a small skillet over medium heat. Cook, stirring frequently until fragrant and toasty, 4–5 minutes. 

Off heat, add shallot and cook, stirring occasionally, until sizzling subsides, about 2 minutes. Let oil cool in pan (shallot will start to brown). Whisk in vinegar, maple syrup, and Dijon; season with salt and pepper.

Carefully open foil-wrapped beets; allow steam to escape away from you. Let cool slightly, then rub skins off using paper towels.

Cut beets into ½-inch thick wedges. Transfer beets and carrots to a large serving platter and drizzle with vinaigrette. Sprinkle with walnuts and parsley; serve immediately.


If you'd prefer smaller carrot pieces (1-inch) or baby carrots, decrease the roasting time to 20 minutes or so.

VEGAN: Make this vegan by using olive oil instead of butter. Just keep in mind that the carrots won't brown as much.

Keywords: roasted beets and carrots, how to roast carrots, roasted carrot recipe

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