Did you know that the Irish love their root veggies?  Potatoes (of course), parsnips and turnips, but they love beets and carrots, as well.   My mother served these often, and this combo always got rave reviews at our house, so I’d like to share my recipe with you as an idea for your St. Patrick’s Day Sunday supper.

Last year I gave you my recipe for my baked corned beef and cabbage in this post.  This year, I’d like to tell you about the beets and carrots that I serve (which is popular with folks that don’t especially like cabbage as much as I do).   I think cabbage gets a bad rap, and I’ll be giving you more ideas of how to serve it another day, but  right now I’d like to introduce you to this family favorite.

Best of all, this is so easy!  Don’t you love a recipe with just a few ingredients and carefree directions?  If so, this is the one for you.  And…this is perfect as a side with so many main dishes other than corned beef!

The secret to this recipe is to put your balsamic vinegar in a spritzer bottle so that it coats the veggies evenly…also, use smaller beets, the big ones will take much longer than the carrots to roast.  I have to add that my mother didn’t add balsamic vinegar (not very Irish, you know) that’s my addition to the recipe as well as using olive oil instead of butter…feel free to use butter if you’re so inclined…my mother put fresh, unsalted butter on everything…please note…if you use melted butter instead of olive oil, you will need to decrease the oven temperature to 350 and roast 10 – 15 minutes longer.

Make it special, make it Sunday!

Roasted Beets and Carrots Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 - 35 minutes

Total Time: 45 minutes

An easy, healthy, tasty way to prepare beets and carrots!


4 red beets, washed, peeled, tops removed
4 golden beets, washed, peeled, tops removed
4 carrots, washed, peeled, tops trimmed
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon fresh thyme, leaves removed from stem
Salt and pepper to taste


Preheat oven to 400 degrees.
Cut the beets into 4 wedges each, leave the carrots whole.
Place them on a baking sheet and sprinkle them with the olive oil, making sure that they are totally coated with oil.
Spritz or drizzle them with balsamic vinegar.
Sprinkle with fresh thyme.
Roast in oven for 15 minutes then turn and roast for approximately 15 more minutes (they should be fork tender when done).
Remove from oven and sprinkle with salt and pepper.