Honey Roasted Beets and Carrots Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare honey glaze: In a small bowl, whisk together 2 tablespoons honey, balsamic vinegar, Dijon mustard, and minced garlic until well combined.
- Apply glaze: Drizzle the honey glaze evenly over the arranged vegetables on the baking sheet.
- 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
