Honey Roasted Carrots and Beets Recipe
There’s something incredibly comforting about the crisp, cool air of autumn that makes you want to retreat into your kitchen, surrounded by the rich scents of freshly roasted vegetables. As the vibrant leaves fall and we cozy up in our favorite sweaters, I’m reminded of a cherished time spent in my grandmother’s kitchen, where she would prepare sweet, honey roasted carrots and beets. Every bite of her beautifully caramelized veggies felt like a warm hug on a chilly day.
Whenever I savor the delightful blend of honey, butter, and earthy root vegetables, it transports me back to those precious moments, basking in love and laughter around the dinner table. This Honey Roasted Carrots and Beets Recipe not only brings back those joyful memories, but it also makes for an easy weeknight dinner or show-stopping side dish for holiday gatherings. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Simple & Quick: Perfect for busy weeknights, this dish comes together effortlessly in under 30 minutes.
- Colorful & Vibrant: The beautiful reds and yellows of beets and carrots create a stunning presentation on your dinner table.
- Naturally Sweet: The honey enhances the natural sweetness of the vegetables, making each bite a delightful treat.
- Healthy & Nutritious: Bursting with vitamins and antioxidants, this recipe is as good for you as it is delicious.
- Family-Friendly: A crowd-pleaser for both kids and adults, these roasted veggies are a fantastic way to help your family embrace healthy eating.
What You’ll Need
- 3 large red beets (or 6 small)
- 3 large golden beets (or 6 small)
- 6-7 carrots
- 1 Tbsp. olive oil
- 2 Tbsp. honey
- 2 Tbsp. butter, melted
- 1 tsp. sea salt
- 1/2 tsp. fresh black pepper
- Additional sea salt and pepper to taste
- Optional: Fresh parsley
Let’s Make It Together
- Preheat the oven to 450 degrees Fahrenheit, filling your kitchen with warmth and anticipation.
- Peel and wash the beets and carrots, reveling in their earthy aromas.
- Slice them into even pieces to ensure proper cooking, creating a mosaic of colors.
- Place the vegetables on a baking sheet, tossing gently with olive oil, sea salt, and black pepper until well-coated.
- Roast in the oven for 20 minutes, allowing the natural sugars to caramelize beautifully.
- In a small bowl, mix the melted butter and honey together until smooth.
- Drizzle the honey butter over the roasted vegetables and toss gently to coat evenly.
- Bake for an additional 5 minutes, filling your kitchen with a sweet and savory scent.
- Season with additional salt and pepper before serving, and if desired, sprinkle with fresh parsley for a pop of color.
Delicious Variations to Try
- Herb-Infused Roast: Add fresh thyme or rosemary for an aromatic twist that enhances the earthy flavors.
- Spicy Glaze: Incorporate a pinch of cayenne pepper or red pepper flakes in the honey-butter mix for a zesty kick.
- Nutty Crunch: Top your roasted veggies with roughly chopped walnuts or pecans for a delightful crunch and richness.
- Citrus Zest: Add a splash of orange juice or a sprinkle of orange zest for a refreshing brightness that complements the sweetness.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can peel and chop the beets and carrots a day in advance. Just store them in water in the refrigerator and drain before roasting.
- Ingredient Swaps: Feel free to use other root vegetables like sweet potatoes or parsnips for a flavorful twist.
- Storage Suggestion: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Perfection: Gently reheat in the oven at 350 degrees for about 10 minutes to preserve their delightful texture.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 180
- Carbohydrates: 25 g
- Sugars: 10 g
- Fat: 8 g
- Protein: 2 g
- Sodium: 400 mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! Just prep the veggies and store them in the fridge until you’re ready to roast.
- Can I use different ingredients? Certainly! Feel free to mix in your favorite root vegetables or use maple syrup in place of honey for a different flavor profile.
- How do I store leftovers? Keep any leftovers in an airtight container in the fridge for up to 3 days.
- How long does it last? The roasted vegetable mix is best enjoyed fresh, but it will stay good in the fridge for a few days.
Wrapping It Up
This Honey Roasted Carrots and Beets Recipe is more than just a dish; it’s a heartfelt reminder of the warmth of home, family, and those unforgettable cozy moments. Whether you enjoy them as a delightful side to accompany your meals or as the star of your easy weeknight dinner, they’re sure to fill your kitchen with love and flavor.
Save this Honey Roasted Carrots and Beets Recipe to your cozy meals board so it’s ready when you need a comforting treat!
Honey Roasted Carrots and Beets
Ingredients
Root Vegetables
- 3 large red beets (or 6 small)
- 3 large golden beets (or 6 small)
- 6-7 carrots
Flavorings
- 1 Tbsp olive oil
- 2 Tbsp honey
- 2 Tbsp butter, melted
- 1 tsp sea salt
- 1/2 tsp fresh black pepper
- Additional sea salt and pepper to taste
- Optional: Fresh parsley
Instructions
Preparation
- Preheat the oven to 450 degrees Fahrenheit.
- Peel and wash the beets and carrots.
- Slice them into even pieces.
- Place the vegetables on a baking sheet, tossing gently with olive oil, sea salt, and black pepper.
Roasting
- Roast in the oven for 20 minutes.
- In a small bowl, mix the melted butter and honey together until smooth.
- Drizzle the honey butter over the roasted vegetables and toss gently to coat evenly.
- Bake for an additional 5 minutes.
- Season with additional salt and pepper before serving, and sprinkle with fresh parsley if desired.
