Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spice-Roasted Beets and Carrots

Servings: 2

Small beets and carrots have tender skins that don’t require peeling. Just be sure to scrub the skins well before roasting.


  • 3 small beets (7 to 8 oz.), scrubbed and cut into 1/2-inch wedges
  • 5 small carrots (about 7 oz.), scrubbed and cut into 1-inch-diagonal pieces
  • 2 Tbs. olive oil
  • 1 Tbs. dark brown sugar
  • 1 tsp. allspice
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 710
  • Carbohydrates (g): 27
  • Fiber (g): 5
  • Sugar (g): 19
  • Protein (g): 3


Position a rack in the center of the oven, and heat the oven to 400°F. Rinse the beets until the water runs clear to prevent them from discoloring the carrots, and then put in a large bowl with the carrots. In a small bowl, combine the oil, sugar, allspice, 1 tsp. salt, and 1/2 tsp. pepper. Add to the vegetables, and toss until the vegetables are coated. Arrange in a single layer on a large rimmed baking sheet, and cook, stirring halfway through, until tender, 20 to 25 minutes. Transfer to a serving bowl, top with the parsley, and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial