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.
This recipe was originally made with feta and pecans. For this variation, sprinkle the feta on top just before serving, and add the pecans during the last 5-7 minutes of roasting so they become lightly toasted.
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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.
How To Make Honey Roasted Beets
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.
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.
More Easy Side Dishes
For all sides recipes, hop on to our Side Dish collection.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Roasted Beets and Carrots
Ingredients
Method
- 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.4 medium beets, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 4 large carrots
- 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.2 tablespoons butter, 2 tablespoons honey, 3 thyme sprigs for serving, 1 tablespoon lemon juice
- Optional add ons: We love glazed pecans and crumbled feta.
Nutrition
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.
- This recipe was originally made with feta and pecans. For this variation, sprinkle the feta on top just before serving, and add the pecans during the last 5-7 minutes of roasting so they become lightly toasted.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Terrina
I don't see feta or pecans in the ingredients or instructions... how much of each and when are they added?
Karen
The link on pinterest heyummybowl.com/roasted-carrots-and-beets-with-feta-and-pecans but it links to this page, a completely different recipe. :/ Where can I find the one with feta and pecans??
Julia | The Yummy Bowl
enjoy these sweet roasted beets and carrots with any main course, as they are perfect with anything!