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Roasted Beets & Carrots with Toasted Cumin Vinaigrette

Print Recipe
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Yield 4 -6 servings (6 cups)
Category Side Dish
Cuisine American
Author Lauren Grant


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