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 maple vinaigrette, it serves as a versatile side dish for any meal.
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INGREDIENTS
4large carrots, peeled, sliced into ½ inches thick
4medium beets, peeled, sliced into ½ inches thick
2tablespoonsolive oil
½teaspoonsalt
¼teaspoonblack pepper
2tablespoonsbutter
2tablespoonshoney
1tablespoonlemon juice, freshly squeezed
3thyme 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.