Honey Roasted Beets and Carrots Recipe

Introduction

Honey roasted beets and carrots offer a sweet and savory side dish that’s both colorful and nutritious. This easy recipe brings out the natural earthiness of the vegetables, enhanced by a luscious honey glaze. Perfect for weeknight dinners or special occasions, it serves 4 to 6 people.

Ingredients

• 6 medium beets, peeled and cut into wedges
• 8 large carrots, peeled and sliced into rounds
• 1/4 cup honey
• 2 tablespoons olive oil
• Salt and pepper to taste
• For the honey glaze:
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss the beets and carrots with the olive oil, honey, salt, and pepper until well coated.
3. Step 3: Spread the vegetables out in an even layer on the prepared baking sheet.
4. Step 4: In a small bowl, whisk together the honey glaze ingredients: honey, balsamic vinegar, Dijon mustard, and minced garlic.
5. Step 5: Drizzle the honey glaze over the vegetables evenly.
6. Step 6: Roast in the oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized.

Tips & Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Mix in fresh chopped parsley or thyme for an herb-infused flavor.
• Drizzle with a squeeze of lemon juice before roasting for a bright citrus twist.
• Use maple syrup or agave nectar instead of honey for a lighter sweetness.
• Reduce olive oil by half to lower the fat content.
• Avoid overcrowding the baking sheet to ensure even roasting and caramelization.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe bags for up to 3 months. Reheat gently in the oven or microwave before serving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the vegetables and honey glaze up to a day in advance. Keep them refrigerated separately and roast the vegetables just before serving for best freshness.

Can I use different vegetables in this recipe?

Absolutely! Other root vegetables like parsnips, sweet potatoes, or turnips work well and add a unique twist to the dish.

Honey Roasted Beets and Carrots Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

Delicious and colorful honey roasted beets and carrots, featuring a sweet honey glaze with balsamic vinegar, Dijon mustard, and garlic. This easy-to-make side dish highlights fresh organic root vegetables, caramelized to perfection for a tender yet flavorful accompaniment perfect for weeknight dinners.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 6 medium beets, peeled and cut into wedges
• 8 large carrots, peeled and sliced into rounds

Honey Glaze

• 1/4 cup honey
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Toss vegetables: In a large mixing bowl, combine the peeled and cut beets and carrots with 2 tablespoons of olive oil, 1/4 cup honey, salt, and pepper. Toss everything thoroughly so the vegetables are evenly coated.
3. Arrange on baking sheet: Spread the coated beets and carrots in a single, even layer on the prepared baking sheet to ensure proper roasting and caramelization.
4. Prepare honey glaze: In a small bowl, whisk together 2 tablespoons honey, balsamic vinegar, Dijon mustard, and minced garlic until well combined.
5. Apply glaze: Drizzle the honey glaze evenly over the arranged vegetables on the baking sheet.
6. Roast vegetables: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes. Halfway through cooking, stir the vegetables to promote even roasting and caramelization. Roast until the beets and carrots are tender and nicely browned.

Notes

• Do not overcrowd the baking sheet to ensure even roasting and caramelization.
• Avoid overcooking as vegetables can become mushy if left too long in the oven.
• For a spicy twist, add red pepper flakes to the honey glaze.
• Add fresh parsley or thyme for an herb-infused variation.
• Drizzle lemon juice before roasting for a fresh citrus flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Keywords: honey roasted beets, roasted carrots, honey glaze vegetables, side dish, autumn vegetables, healthy recipe, roasted root vegetables