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Ginger Beets and Carrots

I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. —Courtney Stultz, Weir, Kansas


  • 1-1/2 cups thinly sliced fresh carrots
  • 1-1/2 cups thinly sliced fresh beets
  • 4 teaspoons olive oil
  • 1-1/2 teaspoons honey
  • 1-1/2 teaspoons ground ginger
  • 3/4 teaspoon soy sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder


  • Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.

Test Kitchen tips
  • Whisk a splash of apple cider vinegar into the sauce for a little tang.
  • Increase the cooking time if you're using larger beet slices.
  • Nutrition Facts
    1/2 cup: 92 calories, 5g fat (1g saturated fat), 0 cholesterol, 379mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

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    • maryannet
      Aug 30, 2020

      made this as sheet pan dinner by adding a chicken breast. Used baby carrots.

    • Orbs
      May 19, 2020

      What a delicious combination! I left out the soy sauce from drizzle because I can't have soy sauce. Thank you, Courtney, for sharing this recipe.

    • sgronholz
      Feb 23, 2019

      What a great combination of flavors! My husband and I prefer our veggies cooked a bit more, so I kept them in the oven until they started to good! We grow our own beets and carrots, so I know we'll be enjoying this often!

    • i_like_pie
      Nov 27, 2018

      I made the recipe as written. I love beets and really enjoyed it, and my husband doesn't like beets but did eat them made this way. Hence, 4 stars.