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Roasted Golden Beets with Fennel and Leek

Make my Roasted Golden Beets, Fennel & Leeks as a simple, flavorful side for your holiday meal or use it as a stuffing for your holiday roast. This naturally gluten-free recipe highlights sweet, caramelized root vegetables and aromatic herbs.

roasted golden beets, fennel and leek in a casserole dish

If you want an easy, crowd-pleasing side dish, roast a mix of golden beets, leeks, sweet potato and fennel. Roasting concentrates the vegetables’ natural sugars and gives them a deeply caramelized, slightly sweet flavor. The combination of golden beets and whole roasted garlic creates a wonderful earthy-sweet profile that pairs beautifully with herb-forward seasonings.

The golden beets in this dish are the star. They roast to a tender, slightly sweet finish and easily absorb the aroma of fresh herbs like thyme, rosemary and sage. The fennel adds a subtle anise-like note, while leeks bring a mild, sweet onion flavor that complements the root vegetables.

holiday roast with a side of peas and roasted vegetables

I like to serve these roasted root vegetables as a simple side or to stuff a holiday roast for added texture and flavor. Leftovers also transform nicely into soup or a hearty filling when combined with broth and a few cashews for creaminess.

roasted root vegetables in a casserole dish

More recipes for the holidays:

  • Lentil Quinoa Loaf
  • Lentil Shepherd’s Pie
  • Chickpea Veggie Loaf
  • Shepherd’s Pie with Chickpeas
  • Cauliflower Alfredo, Spinach & Artichoke Lasagna
  • Easy Vegan Veggie Lasagna
  • Grilled Portobello with Garlic Sauce

Roasted Golden Beets, Leeks & Fennel – The Best Roasted Root Vegetables

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Servings: 6 | Course: Side | Cuisine: American

Simple roasted root vegetables featuring golden beets, leeks, fennel and sweet potato. Roasted at high heat to caramelize natural sugars and finished with fresh or dried herbs for a fragrant holiday side or stuffing.

roasted root vegetables in a casserole dish

Ingredients

  • 2–3 teaspoons oil (olive oil or neutral oil)
  • 1–2 golden beets, peeled and cubed (regular beets also work)
  • 1 1/2 cups chopped fennel
  • 1 1/2 cups chopped leek (or substitute onion or spring onions)
  • 1 medium sweet potato, peeled and cubed (or use regular potato)
  • 5 whole garlic cloves (optional, roast whole alongside vegetables)
  • 1/2–3/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh herbs (thyme, rosemary, sage) or up to 2 teaspoons dried mixed herbs

Tips & Substitutions

  • Use these roasted vegetables as a stuffing for a holiday roast or serve as a side dish.
  • Preheat the oven to 400–425°F (205–220°C). High heat helps caramelize the vegetables while keeping them tender.
  • Roast on a large sheet pan or shallow casserole in a single layer so the vegetables roast instead of steam.
  • Try adding celeriac, carrots, parsnips or turnips for additional root-vegetable variety.
  • To make a stuffing, add toasted bread cubes and a splash of vegetable broth once the vegetables are al dente, then bake for another 15–20 minutes until the bread absorbs the flavors and the top is slightly crisp.

ingredients for roasted vegetables on a marble countertop

How to make Roasted Golden Beets, Fennel and Leeks

chopped root vegetables in a casserole dish

  1. Preheat your oven to 400°F (205°C). Lightly brush or coat the bottom of a baking dish or sheet pan with oil.
  2. Add the cubed golden beets, chopped fennel, chopped leeks and sweet potato to the baking dish. Add whole garlic cloves if using.
  3. Drizzle the remaining oil over the vegetables. Sprinkle with salt, pepper and herbs, then gently toss to coat evenly.
  4. Cover the baking dish with parchment or foil for the first 15 minutes to speed cooking and help the vegetables become tender.
  5. After 15 minutes, remove the parchment or foil, stir or turn the vegetables so they brown evenly, then continue roasting uncovered for another 20–30 minutes, or until the vegetables reach your desired tenderness and are nicely caramelized.
  6. If turning this into stuffing, when the vegetables are al dente add toasted bread cubes and a splash of vegetable broth, then bake for an additional 15–20 minutes until the bread soaks up the juices and the top is slightly crisp.

roasted root vegetables tossed with seasoning in a casserole dish

Notes

You can add toasted bread to make a heartier stuffing and moisten with vegetable broth. For variety, include parsnips, carrots or celeriac. Leftover roasted vegetables can be blended with broth and a handful of cashews to create a creamy, flavorful soup—simmer to thicken as needed.

Nutrition (per serving, approximate)

Calories: 67 kcal; Carbohydrates: 13 g; Protein: 1 g; Fat: 1 g; Fiber: 2 g; Sodium: 527 mg; Potassium: 267 mg; Sugar: 3 g; Vitamin A: 5616 IU; Vitamin C: 6 mg; Calcium: 34 mg; Iron: 1 mg.

Nutrition information is an approximation and should be used as a guideline.