Candied beets and carrots are a classic side dish. These root vegetables are so flavourful on their own that they don’t need much help from additional ingredients. Not everyone is a fan of beets – the earthy taste can be quite strong for some – but this recipe may very well win over some non-believers.
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I first made a version of this dish for my family on Thanksgiving. I drew inspiration from Isa Chandra Moskowitz’s recipes for Brown Sugar Carrots and Curry Candied Yams in her Superfun Times Vegan Holiday Cookbook (if you don’t own this book, buy it ASAP!). I ended up with a hybrid of the two, and thus my recipe for Candied Beets and Carrots was born!
Anyway, my family loved the dish – especially my grandmother – and my aunt asked for the recipe so she could have it on hand whenever my grandmother got a craving for beets. I love it when a humble vegetable dish becomes a sensation.
The best thing about this recipe is how simple it is. Sometimes, the more simple the dish, the more delicious the final result. Apart from the beets and carrots, this recipe requires just 4 ingredients. Just toss the root vegetables in orange juice, maple syrup, olive oil, and salt!
Don’t be daunted by the cook time on this dish; it is all spent in the oven with minimal interference on your part. So you’re free to do laundry or watch Netflix while the veggies roast. These candied beets and carrots are the perfect side dish to a vegan holiday feast. You can serve them alongside a show-stopping main course like my Chickun Pot Pie.
I really hope you’ll give this recipe a try! Let me know in the comments how it turns out!