One of my favorite ways to prepare vegetables is to roast them, so roast beets and potatoes with carrots for a great vegetable side dish. All you need is 10 minutes of prep time and 40 minutes of hands-free cooking time.
[This roast beets and potatoes recipe was originally posted in November 2017. It has been updated with cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]
Make cooking for someone much easier by cooking batches of side dishes. Make easy roasted beets and potatoes in advance and even easier:
- cutting vegetables in advance to throw on a baking sheet OR buy them pre-cut
- season with a little fat and spices
- throw them in the oven and let the oven do all the work.
You can chop and prepare the veggies as the oven preheats, then throw them in the oven and make the rest of my meal OR take some chores out of the way while these babies cook themselves. Plus, they still reheat pretty well.
To make these roasted beets and potatoes even more versatile, just season them with salt and pepper and oil and add extra seasoning when you eat them. This way you can make one type of vegetable and add it to a few dishes during the week.
Ingredients
Scroll down on the Roasted Beets and Potatoes recipe card for the amounts of each ingredient, but here’s a quick visual + description of what’s in this recipe.
- Beetroot: Use any color of uncooked beets.
- Potatoes: I would suggest russet or yukon gold potatoes. You can also do a mix of potatoes and sweet potatoes (I did this because I had both)
- Additional virgin olive oil
- Italian spice: Change to fresh herbs, herbs de Provence, etc. Or skip the seasoning if you cook batches of these potatoes for a few different dishes. You can add flavoring later so it goes well with what you’re eating.
Storage/Reheating Tips
Store roasted beets and potatoes in an airtight container in the refrigerator for about a week. Reheat in oven or grill or microwave.
I wouldn’t recommend freezing leftover roasted beets and potatoes unless you plan to throw them into a soup or something. The texture, especially of potatoes, will change when frozen.
Substitutions/Tips
- The vegetables will cook evenly when they are all cut to about the same size.
- Replace the Italian seasoning with other dried herbs or fresh herbs. For example, you could make roasted beets and potatoes with rosemary.
- Pour oil and seasonings over vegetables in a mixing bowl. This will ensure that all the vegetables are evenly coated with oil and seasonings. Plus, there will be no extra oil in the pan to burn. But if you’re lazy like me, tossing them in the pan is fine.
- Add some sausage to the roasted beets and potatoes with 7-10 minutes left in the cooking time for a really quick and easy dinner. Or add other proteins listed below.
- Other great extras: sausage/shrimp, tofu cubes, broccoli, onions, fresh herbs would all be great with roasted beets and potatoes.
FAQ
You can bake them together, like in this recipe for roasted beets and potatoes. Cut your vegetables into similar sizes and they should cook at about the same time.
I hear you can. The internet says to bake them at 375 degrees for 15-20 minutes. I’ll have to try it and get back to you.
Vegetables can become mushy if too much steam builds up, such as when you cover roasting vegetables. The best way to roast them is in a pan with a low rim and not covered like these roasted beets and potatoes.
What to do with leftover materials?
When you cook for one, you often have leftover produce, cans of any ingredients, etc. Here are some ideas on how to use leftover materials. It will help you save money by wasting less ingredients.
- Potatoes: Cheesy Garlic Mashed Potatoes, Instant Pot Steamed Potatoes or Potato Salad with Bacon, Instant Pot Potatoes and Carrots.
- Beetroot: Beetroot and Arugula Salad, Cucumber Beet Salad or Simple Instant Pot Steamed Beetroot
- carrots: Apple Fried Pork Chops, Delicata Zucchini Soup, White Bean and Farro Bowl, Dill Pickled Carrots, Carrot Cucumber Salad, or IP Mushroom Chicken Soup
Did you make these roasted beets and potatoes? Leave me a comment and a rating to share how they turned out!
Roasted beets and potatoes (small batch)
One of my favorite ways to prepare vegetables is to roast them. Try roasting beets and potatoes with carrots. All you need is 10 minutes of prep time and 40 minutes of cooking time for this small batch of vegetables.
Imprint
Brooch
Price
Portions: 2 people
Instructions
Preheat the oven to 425 degrees. Cut all vegetables (1 carrot, 2 beets, ½ lb yukon gold potatoes) into similar sized pieces. Put all the vegetables in a baking dish.
Pour olive oil over the vegetables, sprinkle the vegetables with spices. Toss with clean hands or spatula to coat vegetables evenly with oil and seasonings.
Bake for 30-40 minutes. Turn the vegetables ½ way. Prick the potato or beet with a fork to make sure it’s done. If the fork goes in and slides easily, the vegetables are done.
Notes
- The vegetables will cook evenly when they are all cut to about the same size.
- Pour oil and seasonings over vegetables in a mixing bowl. This will ensure that all the vegetables are evenly coated with oil and seasonings. Plus, there will be no extra oil in the pan to burn. But if you’re lazy like me, tossing them in the pan is fine.
- Add some sausages to the pan with 7-10 minutes left in the cooking time for a really quick and easy dinner. Or add other proteins listed above.
Want some time-saving tips to get recipes like these Roasted Beets and Potatoes in your inbox? Click here to download Cooking Tips for One-Time Savings.
The recipes are great, but you’ll need a simple 3-step process to create a meal plan that will make cooking easy and help you stop wasting food. Check this out expertly developed meal planning guide to get started.
