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.
