In Memory Of Karen Nicole Smith, 1972 - 2016

Fire Roasted Beets & Carrots.

Roasted Carrots and Beets is simply not a recipe you’ll associate with the Caribbean. During my time as a young fella on the islands, I don’t think I ever once saw beets being sold in the market.. as a matter of fact, I didn’t taste beets until I moved to North America. How times have changed… if you watched my Caribbean Markets #Gallivanting videos, you’ll quickly notice how easy they are to source at the farmers’ markets.

You’ll Need…

2-3 lbs beets
2 lbs carrots
2-4 large cloves garlic (sliced)
3 tablespoon olive oil
1/2 lemon (juice)
1/2 teaspoon sea salt (adjust)
1/2 teaspoon black pepper
5-7 sprigs thyme
1 tablespoon chopped parsley
3/4 teaspoon grated ginger

Note! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. I’m roasting these beets on my propane grill, but it can be done on a charcoal or wood grill or done just as easily in your indoor (kitchen) oven.

I used a medley of carrots (colors), which I peeled with a potato peeler or you can scrape them with a knife. The beets were red and yellow or orange beets (color)… peel with a pairing knife and cut into 1/4s. Give everything a wash and drain.

Important! When peeling the red beets it will bleed though onto your hand and finger, so do wear gloves. The small beets I cut into 1/2.

Place everything into a roasting pan and drizzle on the olive oil.

Then hit it with the sea salt, black pepper, thyme, grated ginger, lemon juice and garlic. Give it a good mix to coat the carrots and beets.

While you wait for your grill to heat to 375, cover the roasting pan with aluminum foil. Then into the hot grill and put the lid on to give it that oven effect.

After 30 minutes, remove the foil and continue roasting. Be sure to toss it a few times to roast off evenly.

After 30 minutes (1 hr total cook time) after removing the lid (foil), they should be full cooked (poke with a pairing knife to make sure there’s no resistance). Toss in the parsley and get ready to serve.

While I didn’t learn to make this in the Caribbean, it’s very much made and enjoyed in our Caribbean household in Canada. AND enjoyed when I prepare it for family and friends when we visit the Caribbean, since beets are grown and marketed locally now.

Both the beets and carrots will take on that natural sweetness as they roast, but if you wanted you may add some honey or pure maple syrup for that extra loveliness. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @

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    November 12, 2021 / 8:36 am

    Will try this recipe as one of this years thanksgiving dish

  2. November 8, 2021 / 1:47 pm

    Beautiful looking recipe. I do love roasted beets!

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