If you’re searching for a showstopper of a vegetable side, let me introduce you to Honey Roasted Beets & Carrots. Picture caramelized edges, jewel tones that light up your dinner table, and a drizzle of golden honey butter sending earthy-sweet aromas through the kitchen. Every bright forkful tastes like something truly special—yet the recipe is totally doable on busy weekdays or for holiday feasts!
Why You’ll Love This Recipe
- Effortless Elegance: These Honey Roasted Beets & Carrots look and taste gourmet, but require only a handful of pantry staples and minimal prep.
- Naturally Sweet & Savory: Roasting brings out the earthiness and sweetness of the veggies, while the honey butter finishes each bite with irresistible gloss and flavor.
- Colorful Crowd-Pleaser: Their vibrant colors turn any table festive—perfect for everything from weeknight dinners to holidays.
- Customizable Herb Finish: You can tailor the fresh herbs for the season or your favorite flavors, so every batch is your own.
Ingredients You’ll Need
With just a simple set of ingredients, you’ll coax magic from humble roots! Don’t let the short list fool you—each one plays a starring role in the irresistible taste, color, and texture of these Honey Roasted Beets & Carrots.
- Beets: Their earthy sweetness and stunning deep ruby color become mellow and luscious when roasted—try to pick medium beets for even cooking!
- Carrots: Carrots add a mellow, sweet bite and beautiful orange contrast; larger ones are easy to prep, but any size works.
- Olive Oil: Helps veggies roast up with caramelized edges and keeps them from sticking—use a good quality for extra flavor.
- Sea Salt: Just a half teaspoon draws out natural sweetness and balances the sugar in the honey.
- Butter: Adds a rich, creamy gloss and amplifies the honey’s flavor; a little goes a long way.
- Honey: The star of the glaze—just two tablespoons brings out the “candy” in every veggie bite.
- Fresh Herbs (thyme, rosemary, dill, or your favorite mix): A finishing sprinkle of herbs wakes up all the flavors and adds a hint of freshness!
Variations
It’s easy to make these Honey Roasted Beets & Carrots truly your own! Don’t hesitate to swap in ingredients, adjust the sweetness, or get creative with herbs to make them suit your taste or what’s on hand.
- Maple Glaze: Try pure maple syrup in place of honey for an earthy, vegan-friendly twist.
- Add Citrus: Toss the roasted veggies with a squeeze of orange or lemon right before serving for bright, zesty contrast.
- Spice It Up: Add a pinch of cumin or smoked paprika before roasting for a subtle warmth and depth.
- Different Herbs: Experiment with parsley, basil, or chives if you prefer something different from thyme, rosemary, or dill.
How to Make Honey Roasted Beets & Carrots
Step 1: Prep and Chop the Veggies
Start by cranking your oven up to 450°F, so it’s piping hot and ready. Give your beets and carrots a good scrub, then peel them. Chop everything into uniform 1/2-inch pieces for even roasting—this helps every bite get tender at the same time, and the pretty cubes look extra inviting on the plate!
Step 2: Toss with Olive Oil & Salt
Spread your chopped beets and carrots on a large sheet pan. Drizzle with olive oil, sprinkle with sea salt, and use your hands or a spatula to toss everything so the veggies are nicely coated. This simple step sets the stage for all those caramelized, crispy edges.
Step 3: Roast to Sweet Perfection
Pop the pan into the preheated oven and roast for 20–25 minutes. Give the veggies a gentle toss halfway through so they cook and brown evenly. You’ll know they’re done when they’re fork-tender and starting to crisp at the edges—the natural sugars make them smell amazing!
Step 4: Glaze with Honey Butter
Meanwhile, melt the butter in a microwave-safe bowl and whisk in your honey until smooth. Once the beets and carrots are roasted, pour the honey butter over them and toss gently to coat every piece. Don’t worry if it seems like a small amount—it’s concentrated flavor!
Step 5: Finish Roasting & Serve
Return the pan to the oven for 5 minutes more. This last blast lets the honey caramelize slightly and gives everything a glossy, gorgeous finish. Sprinkle generously with chopped fresh herbs right before serving—your Honey Roasted Beets & Carrots are ready to wow!
Pro Tips for Making Honey Roasted Beets & Carrots
- Uniform Sizing Matters: Cutting your beets and carrots into roughly the same size ensures they roast evenly—you want every bite perfectly tender, not some underdone and others mushy.
- Sheet Pan Space: Give your veggies plenty of breathing room! Crowding leads to steaming, but ample space means those delicious caramelized edges.
- Timing the Glaze: Add the honey butter only toward the end—this keeps the honey from burning and ensures a luscious, shiny finish.
- Freshly Chopped Herbs: Sprinkle your herbs on after cooking to preserve their color and bright, aromatic flavor.
How to Serve Honey Roasted Beets & Carrots
Garnishes
A fresh sprinkle of chopped herbs—like dill, parsley, or delicate thyme leaves—makes Honey Roasted Beets & Carrots pop with color and brings a lively, garden-fresh aroma. Add a touch of flaky sea salt or even a few toasted nuts if you want extra crunch and flair!
Side Dishes
Pair these radiant vegetables with simple roasted chicken, seared fish, or your favorite plant-based proteins. Their sweet-savory profile also shines alongside creamy mashed potatoes, pilafs, or tossed into a leafy green salad for extra color and texture.
Creative Ways to Present
Serve them family-style in a big white platter to maximize those dazzling colors, or pile atop ricotta toast or creamy hummus for a stunning appetizer. For a dinner party, try layering the beets and carrots in rings or stripes—it instantly turns your side dish into edible art!
Make Ahead and Storage
Storing Leftovers
Store any leftover Honey Roasted Beets & Carrots in an airtight container in the refrigerator. They keep beautifully for up to four days, making them a wonderful prep-ahead option for weekday lunches and grain bowls, too.
Freezing
While you can freeze roasted beets and carrots, their texture does soften a little when thawed. If you do freeze, let cool completely and store in a freezer-safe bag or container for up to 2 months—just expect them to be best baked into soups or casseroles after thawing.
Reheating
To reheat, simply spread the veggies on a sheet pan and warm in a hot oven (375°F) for about 10 minutes, or until heated through. This revives the caramelized edges and brings back a little of that fresh-roasted magic!
FAQs
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Can I use golden beets or rainbow carrots in this recipe?
Absolutely! Golden beets and rainbow carrots add even more color and a slightly different flavor profile to your Honey Roasted Beets & Carrots. Just chop them the same size for even roasting.
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Do I need to peel the beets and carrots before roasting?
Peeling is recommended for the smoothest texture and prettiest presentation, especially for beets, but if using very young carrots, you can simply scrub them well and leave the skins on for extra rustic charm.
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What’s the best way to prevent staining from beets?
Wear gloves when peeling and chopping beets, and use a plastic or glass cutting board if possible. If your hands do get stained, a little lemon juice or vinegar helps lift the color.
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Can I double the recipe for a crowd?
Definitely! To make Honey Roasted Beets & Carrots for a larger group, simply double (or triple) the ingredients and use two sheet pans so the veggies roast—not steam—for the best caramelization.
Final Thoughts
I hope you’ll soon be reaching for this recipe as eagerly as I do whenever I want a side dish that’s both nourishing and genuinely festive. Honey Roasted Beets & Carrots never fail to draw compliments and happy forks—give them a try, and you might just find yourself making them on repeat, too!
Print
Honey Roasted Beets & Carrots Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Any
- Diet: Vegetarian
Description
A delightful and colorful side dish of Honey Roasted Beets & Carrots that perfectly balances the natural sweetness of the vegetables with a hint of savory and herbal flavors.
Ingredients
For the Honey Roasted Beets & Carrots:
- 4 medium beets
- 4 large carrots
- 1 Tbsp. olive oil
- 1/2 tsp. sea salt
For the Honey Butter Mixture:
- 1 Tbsp. butter
- 2 Tbsp. honey
- 1 Tbsp. fresh herbs (thyme, rosemary, dill, etc.)
Instructions
- Preheat the oven to 450°:
- Add the beets and carrots to a sheet pan:
- Prepare the Honey Butter Mixture:
- Coat the vegetables:
- Final Roasting:
Wash and peel the carrots and beets. Chop the vegetables into even 1/2 inch pieces.
Toss with olive oil and salt. Spread the vegetables out on the pan and roast at 450° for 20-25 minutes or until tender.
In a small microwave-safe bowl, melt the butter. Whisk in the honey.
Remove the beets and carrots from the oven. Pour the honey butter mixture over them. Toss until well coated.
Return to the oven for 5 minutes. Serve tossed with fresh herbs.
Notes
- Make sure to chop the vegetables evenly for even cooking.
- Feel free to customize the fresh herbs to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 8mg
