If you’re looking for a dish that tastes like a warm hug in veggie form, this Roasted Beets and Carrots with Maple Dijon Vinaigrette Recipe is pure magic. The natural earthiness of perfectly roasted beets and the sweet, tender carrots paired with a vibrant, tangy-sweet vinaigrette create a flavor combination that’s nothing short of irresistible. Every bite bursts with color and layers of flavor, making it an ideal side dish or even a light main course that will have everyone asking for seconds.
Ingredients You’ll Need
It’s amazing how a handful of simple, wholesome ingredients come together to create such a stunning and flavorful dish. Each component plays a vital role: the beets and carrots offer natural sweetness and texture, while olive oil helps achieve that perfect roast. The maple syrup, Dijon mustard, and Champagne vinegar blend into a vinaigrette that marries sweetness, acidity, and a little tang.
- 4 beets, trimmed with 1 inch stem remaining: Keeping a bit of the stem helps retain moisture and flavor during roasting.
- 2 cups carrots, peeled and sliced: Sliced carrots roast evenly and develop natural sweetness.
- 2 tablespoons olive oil: Helps the veggies caramelize beautifully in the oven.
- Salt and pepper, to taste: Essential for enhancing all the natural flavors.
- Freshly chopped parsley, for garnish (optional): Adds a fresh, herbal pop of color and flavor.
- 2 tablespoons maple syrup: Imparts a warm sweetness that complements the earthiness of the vegetables.
- 1 tablespoon Dijon mustard: Provides a subtle bite and depth to the vinaigrette.
- 2 tablespoons Champagne vinegar: Adds brightness and acidity to balance the sweetness.
How to Make Roasted Beets and Carrots with Maple Dijon Vinaigrette Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 425°F (220°C). While the oven warms up, lightly coat the beets with olive oil and wrap them tightly in aluminum foil to keep their moisture sealed in during roasting. Place these wrapped beets on one half of a foil-lined baking sheet. On the other side, spread out the sliced carrots, then drizzle them with olive oil to get that perfect caramelization. This dual roasting method ensures each vegetable cooks to its ideal texture and flavor.
Step 2: Roast the Carrots and Beets
Roast the carrots uncovered for the first 30 minutes so they get tender and slightly caramelized. After removing the carrots, return only the beets to the oven for another 30 minutes or until you can easily pierce them with a knife. This step is important as beets take longer to roast fully, developing a rich, tender sweetness that’s simply divine.
Step 3: Peel and Slice the Beets
Once the beets come out of the oven, let them rest for about 10 minutes so they cool enough to handle. The skins will slip off easily with a paring knife—no scrubbing necessary! Remove the stem along with the skin, then slice the beets into hearty ½-inch pieces, halving each slice for the perfect bite-sized pieces that make every mouthful satisfying.
Step 4: Make the Maple Dijon Vinaigrette
Whisk together the maple syrup, Dijon mustard, and Champagne vinegar in a small bowl until smooth and well combined. This vinaigrette is the star that ties the whole dish together, delivering a luscious balance of sweet, tangy, and sharp notes that perfectly elevate the roasted vegetables.
Step 5: Combine and Toss
In a large serving bowl, gently toss the roasted beets and carrots with salt and pepper to taste. Pour over the maple Dijon vinaigrette and toss until everything is beautifully coated. The warm vegetables soak up the dressing, creating a harmonious blend of flavors. Finish by sprinkling freshly chopped parsley on top for a final touch of freshness and vibrant color.
How to Serve Roasted Beets and Carrots with Maple Dijon Vinaigrette Recipe
Garnishes
To bring out the beauty and fresh flavors, sprinkle finely chopped parsley or even some toasted walnuts on top for a satisfying crunch. Goat cheese crumbles or crumbled feta also make wonderful garnishes, adding a creamy contrast that complements the sweetness of the roasted veggies.
Side Dishes
This recipe shines as a colorful side for roasted or grilled meats like chicken, pork, or salmon. It also pairs beautifully with hearty grains like quinoa, farro, or wild rice, turning your meal into a wholesome and nourishing feast that’s packed with nutrients and flavor.
Creative Ways to Present
For a stunning presentation, layer the roasted beets and carrots on a platter and drizzle extra maple Dijon vinaigrette over the top just before serving. You can also serve this dish warm or at room temperature as part of a vibrant salad bowl, garnished with microgreens or edible flowers for a wow factor that brings any meal to life.
Make Ahead and Storage
Storing Leftovers
Roasted Beets and Carrots with Maple Dijon Vinaigrette Recipe leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making it an excellent make-ahead dish for busy weeknights or meal prep.
Freezing
While roasted beets and carrots freeze well on their own, it’s best to store the maple Dijon vinaigrette separately when freezing. Freeze the vegetables in a freezer-safe container for up to 2 months. When ready to eat, thaw and toss with freshly made vinaigrette for the best texture and flavor.
Reheating
For reheating, warm the roasted vegetables gently in a low oven or on the stovetop to avoid drying them out. After warming, toss with your vinaigrette or drizzle a little more fresh maple Dijon dressing to refresh those bright, complementary flavors.
FAQs
Can I use different types of vinegar instead of Champagne vinegar?
Absolutely! While Champagne vinegar adds a delicate brightness, you can substitute with apple cider vinegar or white wine vinegar for a similar tang that balances the sweetness.
Do I need to peel the beets before roasting?
No need to peel them before roasting. Wrapping the beets in foil helps steam the skins off, making them easy to slip off after cooking without any mess.
Is this recipe suitable for a vegan diet?
Yes, this dish is naturally vegan and gluten-free, making it an excellent choice for many dietary preferences without any adjustments.
Can I prepare the maple Dijon vinaigrette ahead of time?
Definitely! The vinaigrette can be made a day or two in advance and stored in the fridge. Just give it a good whisk before drizzling it over the vegetables.
What if I don’t have maple syrup? Is there a substitute?
You can use honey or agave nectar as a substitute, though maple syrup offers a uniquely rich flavor that really complements the roasted vegetables.
Final Thoughts
Trying this Roasted Beets and Carrots with Maple Dijon Vinaigrette Recipe will bring a burst of vibrant flavors and comforting textures to your table. Whether you’re cooking for company or just craving a delicious homemade veggie dish, this recipe promises something special in every bite. Go ahead, give it a whirl—you’ll be so glad you did!
Print
Roasted Beets and Carrots with Maple Dijon Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Beets and Carrots recipe features tender, caramelized vegetables roasted to perfection and tossed in a tangy maple-Dijon vinaigrette. It’s a vibrant, healthy side dish that’s easy to prepare and full of flavor, perfect for any meal.
Ingredients
Vegetables
- 4 beets, trimmed with 1 inch stem remaining
- 2 cups carrots, peeled and sliced
Seasonings and Dressing
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Freshly chopped parsley, for garnish (optional)
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons Champagne vinegar
Instructions
- Preheat and Prepare Beets and Carrots: Preheat your oven to 425°F (220°C). Lightly coat the beets with olive oil, then wrap them tightly in aluminum foil. Place the wrapped beets on one half of a foil-lined baking sheet. Arrange the sliced carrots on the other half and drizzle with olive oil.
- Roast the Vegetables: Roast the carrots in the oven for 30 minutes, then remove them. Return the beets to the oven and continue roasting for an additional 30 minutes, or until the beets are tender and can be easily pierced with a knife (about 1 hour total for beets).
- Cool and Peel Beets: Remove the beets from the oven and let them cool for about 10 minutes. Slip off the skins using a paring knife and cut off the stem. Slice the beets into ½-inch slices, then halve each slice.
- Prepare the Maple Vinaigrette: In a small bowl, mix together maple syrup, Dijon mustard, and Champagne vinegar until well combined.
- Combine and Serve: In a serving bowl, combine the roasted beets and carrots. Season with salt and black pepper, pour over the maple vinaigrette, and toss to coat. Garnish with freshly chopped parsley and serve warm.
Notes
- Beets take longer to roast than carrots; wrapping them in foil helps them cook evenly.
- The maple vinaigrette adds a delightful balance of sweetness and acidity complementing the earthy vegetables.
- Allowing beets to cool before peeling prevents staining and makes skin removal easier.
- Fresh parsley garnish is optional but adds a fresh herbal note and color contrast.
- This dish can be served warm or at room temperature, making it versatile for various meals.
