With its effortless prep and wholesome elements, this honey roasted beets and carrots recipe adds a sweet note to your plate.
Drizzled in a delightful honey vinaigrette, it serves as a versatile side dish for any meal.
You may also enjoy beet recipes such as halloumi and beet salad, roasted beet goat cheese salad or pickled cabbage.
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Ingredients
- Beets - yellow, orange, or purple. The various colors of beets don't differ much in taste, so you can always rely on the classic purple varieties (also known as Merlin, Moulin Rouge, and Ruby Queen).
- Carrots - the sweetness of carrots beautifully complements the earthy tones of beets.
- Olive oil & butter - oil helps to achieve golden exterior, while butter adds an extra layer of richness.
- Honey - for natural sweetness! For vegan option, you can use maple syrup.
- Fresh herbs - thyme is for garnish and optional, but it adds a nice freshness. Other optional fresh herbs are fresh rosemary sprigs and fresh parsley.
- Lemon juice - to balance the sweetness from the veggies.
Check the step-by-step photos below the recipe card.
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Tips For The Best Honey Roasted Beets
- For this recipe I like to peel the veggies, but if you want to have a more rustic look, leave it on.
- Choose beets of similar size and slice the carrots evenly to ensure even cooking throughout.
What To Serve With Roasted Beets
Freezing And Storing Instructions
- To Make Ahead. Prepare ahead by roasting the vegetables the night before and reheating at 400°F for 5 to 10 minutes. Dress with honey vinaigrette just before serving.
- To Store. This dish is best served warm and fresh. Leftovers can be stored covered in the fridge for 2-3 days.
- To Reheat. Warm them up in a saucepan or microwave until heated through.
- To Freeze. Leftovers don't freeze well, so I advise against it as the texture is likely to change.
Recipe Card
Roasted Beets and Carrots
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INGREDIENTS
- 4 large carrots, peeled, sliced into ½ inches thick
- 4 medium beets, peeled, sliced into ½ inches thick
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, you can use vegan butter
- 2 tablespoons honey
- 1 tablespoon lemon juice, freshly squeezed
- 3 thyme sprigs for serving
INSTRUCTIONS
- Preheat oven to 425°F.
- Toss the beets and carrots with olive oil, salt and pepper on baking sheet. Tip: To prevent the beet color from transferring onto the carrots, I recommend mixing them separately when preparing.
- Roast for 20-25 minutes, or until the vegetables reach a tender-crisp consistency, adjusting time as needed based on the size of the pieces.
- Add butter and honey, toss until all coated, and roast for another 5 minutes. Serve warm with a drizzle of lemon juice, fresh thyme sprigs.
NOTES
- To Make Ahead. Prepare ahead by roasting the vegetables the night before and reheating at 400°F for 5 to 10 minutes. Dress with honey vinaigrette just before serving.
- To Store. This dish is best served warm and fresh. Leftovers can be stored covered in the fridge for 2-3 days.
- To Reheat. Warm them up in a saucepan or microwave until heated through.
- To Freeze. Leftovers don't freeze well, so I advise against it as the texture is likely to change.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step By Step Photos
STEP 1: Preheat oven to 425°F. Toss the beets and carrots with olive oil, salt, and pepper on a baking sheet.
Quick tip: To prevent the beet color from transferring onto the carrots, I recommend mixing them separately when preparing.
STEP 2: Roast for 20-25 minutes, or until the vegetables reach a tender-crisp consistency, adjusting time as needed based on the size of the pieces.
STEP 3: Add butter and honey, toss until all coated, and roast for another 5 minutes.
SERVE! Serve warm with a drizzle of lemon juice, fresh thyme sprigs.
Julia | The Yummy Bowl
enjoy these sweet roasted beets and carrots with any main course, as they are perfect with anything!