5 Maple Roasted Beets and Carrots Recipes You’ll Want on Repeat

If you love side dishes that feel cozy, colorful, and just a little bit special, maple roasted beets and carrots deserve a spot in your rotation. I pulled together five standout recipes that all start with the same sweet-earthy pairing, then take it in slightly different directions: some are ultra-simple, some lean herby, and some bring in tangy vinaigrettes or glazes for extra depth. Each recipe below includes an image and a direct link so you can click through to the full instructions.

1. Maple Roasted Beets and Carrots — Salt & Lavender

This is the recipe to start with if you want something classic and low-effort. Salt & Lavender keeps it simple with beets, carrots, olive oil, butter, and maple syrup, roasting the vegetables at 425°F, then finishing them with butter and syrup for an extra glossy, lightly caramelized finish. It’s the kind of side dish that works equally well for a weeknight roast chicken or a holiday table. Salt & Lavender

Why it stands out: minimal ingredients, quick roasting, and a buttery maple finish that makes the vegetables taste especially rich. Salt & Lavender

2. Maple Glazed Roasted Beets & Carrots — Naturallie Plant-Based

If you like your roasted vegetables with a little sweet-tangy complexity, this version adds balsamic vinegar and Dijon mustard to the maple glaze. The vegetables roast at 400°F for 30 to 40 minutes, and the finished dish gets a fresh thyme topping that makes it feel dinner-party worthy without being fussy. Naturallie Plant-Based

Why it stands out: the maple-balsamic-Dijon combo gives the beets and carrots more contrast and brightness than a basic sweet glaze. Naturallie Plant-Based

3. Herby Maple Roasted Carrots and Beets — Teeny Tiny Kitchen

This recipe goes a little more rustic and layered. Teeny Tiny Kitchen roasts the beets first, then bakes them again with carrots before adding maple syrup, butter, and red pepper flakes; the final shower of thyme, parsley, tarragon, and chives gives the whole dish a fresh, aromatic lift. Teeny Tiny Kitchen

Why it stands out: it balances sweetness with herbs and a subtle kick of heat, so it feels more savory and dinner-forward than dessert-sweet. Teeny Tiny Kitchen

4. Roasted Beets and Carrots — Delicious Meets Healthy

This one is ideal if you want a slightly more polished flavor profile. Delicious Meets Healthy roasts the beets and carrots, then tosses them in a maple vinaigrette with Dijon mustard and champagne vinegar; it also uses a smart technique of wrapping the beets in foil so they steam-roast and peel more easily after cooking. Delicious Meets Healthy

Why it stands out: the vinaigrette makes the final dish brighter and tangier, so it pairs especially well with richer mains or holiday spreads. Delicious Meets Healthy

5. Maple-Roasted Beets and Carrots — Libby’s Vegetables

For pure convenience, this pantry-friendly option uses canned beets and canned sliced carrots, then roasts them with olive oil, maple syrup, thyme, and black pepper at 400°F for about 15 minutes. It’s the fastest of the bunch and a great backup for nights when you want the flavor of maple-roasted vegetables without the peeling and chopping. Libby’s Vegetables

Why it stands out: it’s the easiest shortcut recipe here, making it especially useful for busy weeknights or last-minute holiday prep. Libby’s Vegetables

Which one should you make first?

If you want the easiest classic version, start with Salt & Lavender. If you want something a little tangier and more layered, go for Naturallie Plant-Based or Delicious Meets Healthy. If you love fresh herbs, Teeny Tiny Kitchen is probably the most interesting. And if speed matters most, Libby’s Vegetables is the practical pick. Salt & Lavender Naturallie Plant-Based Teeny Tiny Kitchen Delicious Meets Healthy Libby’s Vegetables