One of my favorite ways to prepare vegetables is to roast them, that’s why you roast beets and potatoes with carrots for a great side veggie. All you need is 10 minutes prep and 40 minutes hands-off 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 one so much easier by batch cooking side dishes. Make easy roast beets and potatoes ahead of time, and even easier by:
chopping veggies ahead of time to throw onto a baking sheet OR buy them precut
season with some fat & spices
throw them into the oven & let the oven do all the work.
You can chop and prep the vegetables as the oven is preheating, then toss them into the oven and make the rest of my meal OR get a few chores out of the way while these babes cook all on their own. Plus they’re still pretty good reheated.
To make these roast beets and potatoes even more versatile, just season them with salt, pepper, and oil and add additional seasonings when you eat them. That way you can make one kind of vegetable and add them to a few dishes during the week.
Ingredients
Scroll down to the roast beets and potatoes recipe card for the amounts of each ingredient, but here’s a quick visual + description of what’s in this recipe.
Beets: Use any color of uncooked beets.
Potatoes: I’d recommend russet or yukon gold potatoes. You can also do a mix of potatoes and sweet potatoes (I did this because I had both)
Extra virgin olive oil
Italian seasoning: Swap for fresh herbs, Herbs de Provence, etc. OR skip the seasoning if batch cooking 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 leftover roast beets and potatoes in an air tight container in the fridge for about a week. Reheat in the oven or broiler or microwave.
I wouldn’t recommend freezing leftover roast beets and potatoes, unless you plan on dumping them into a soup or something. The texture, especially of the potatoes will change when they’re frozen.
Substitutions/Tips
Vegetables will cook evenly when they’re all cut to about the same size.
Swap the Italian seasoning for other dried herbs or fresh herbs. You could make rosemary roasted beets and potatoes for example.
Toss oil and seasonings on vegetables in a mixing bowl. This will ensure all vegetables are evenly coated with oil and seasonings. Plus there won’t be extra oil on the pan to burn. But if you’re lazy like me, tossing them on the pan is just fine.
Add a couple sausages to your roast beets and potatoes when 7-10 minutes remain on the cooking time, for a really quick & easy dinner. Or add other proteins listed below.
Other Great Add-ins: sausage/shrimp, tofu cubes, broccoli, onions, fresh herbs would all be great with roast beets and potatoes.
FAQ
Can you roast beets and potatoes together? You can roast them together, just like in this roast beets and potatoes recipe. Cut your vegetables into similar sizes and they should cook in about the same time. Can you roast frozen vegetables? I hear you can. The internet says to roast them at 375 degrees for 15-20 minutes. I’ll have to test it and get back to you. Why are my roasted vegetables mushy? Vegetables can get mushy if too much steam accumulates, like when you cover roasting vegetables. The best way to roast them is on a baking sheet with low-no rim, and not cover it just like these roast beets and potatoes.
What to do with the leftover ingredients
When you’re cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It’ll help you save money by wasting fewer ingredients.
Potatoes: Cheesy Garlic Mashed Potatoes, Instant Pot Steamed Potatoes, or Potato Salad with Bacon, Instant Pot Potatoes and Carrots.
Beets: Beet and Arugula Salad, Cucumber Beet Salad, or Simple Instant Pot Steamed Beets
Carrots: Pan Fried Pork Chops with Apples, Delicata Squash Soup, White Bean & Farro Bowl, Pickled Dill Carrots, Carrot Cucumber Salad, or IP Mushroom Chicken Soup
Did you make these roast beets and potatoes? Leave me a comment & rating to share how they turned out!
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Roast Beets and Potatoes (small batch)
One of my favorite ways to prepare vegetables is to roast them. Try to roast beets and potatoes with carrots. All you need is 10 minutes prep and 40 minutes hands-off cooking time for this small batch of vegetables.
Prep Time 10 minutes minutes Cook Time 40 minutes minutes Total Time 50 minutes minutes
Author Rebecca Clyde MS, RDN
Equipmentknifecutting boardtongsbaking sheet
Ingredients1 carrot washed and dried2 beets washed and dried½ pound yukon gold potatoes washed and dried2 tablespoons Extra virgin olive oil1 tablespoon Italian seasoningsalt & pepper to taste
InstructionsPreheat oven to 425 degrees. Chop all vegetables (1 carrot, 2 beets, ½ lb yukon gold potatoes) into similarly sized pieces. Dump all vegetables onto a baking sheet. Drizzle olive oil over vegetables, sprinkle seasonings over vegetables. Toss with cleaned hands or spatula to evenly coat vegetables with oil and seasonings. Bake for 30-40 minutes. Turn vegetables ½ way through. Pierce potato or beet with a fork to determine doneness. If fork goes in and slides out easily, vegetables are done.
Notes
Vegetables will cook evenly when they’re all cut to about the same size.
Toss oil and seasonings on vegetables in a mixing bowl. This will ensure all vegetables are evenly coated with oil and seasonings. Plus there won’t be extra oil on the pan to burn. But if you’re lazy like me, tossing them on the pan is just fine.
Add a couple sausages to pan when 7-10 minutes remain on the cooking time, for a really quick & easy dinner. Or add other proteins listed above.
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Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started.
