As a food blogger, I crafted my Honey Roasted Beets And Carrots to marry earthy beets and sweet carrots with a honey vinaigrette in a way that might make you curious to try it at your next meal.

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I love when simple plates surprise me, and Honey Roasted Beets And Carrots does exactly that. Beets and carrots take on a honeyed lift that makes you rethink every Beets Recipe you’ve skimmed.

It’s equal parts bright and unexpectedly deep, sitting somewhere between a Roasted Beets And Carrots Salad and the kind of Beet Side Recipes you pin for company. Sometimes it even sneaks into memories of Honey Roasted Beets And Carrots from roomier menus, but different enough to make you stop and taste twice.

I keep finding new reasons to make it again, you won’t either. Try it solo or with something big, it always holds its own.

Why I Like this Recipe

– I love how it brightens the plate, makes a boring dinner look special even when I barely tried.
– Its sweet but just tangy enough so it never gets boring, with little crispy edges and soft insides I always fight over.
– I can throw it together fast then forget about it while it cooks, so it’s perfect for busy weeknights.
– Leftovers are awesome, they keep well and I eat them cold or warmed up, saves me time and stress.

Ingredients

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Beets: Earthy, sweet root packed with fiber, folate and potassium, stains hands, taste deep.
Carrots: Crunchy, sweet, rich in beta carotene and fiber, theyre great roasted or raw.
Honey: Natural sweetener, adds sticky caramel notes and helps with glazes, watch heat.
Olive oil: Healthy monounsaturated fats, helps roast evenly and carry flavor, smooth mouthfeel.
Apple cider vinegar: Bright acidic tang, balances honey, aids caramelization and cuts richness.
Garlic: Pungent and savory, gives depth when roasted, mellows and turns sweet with time.
Thyme: Herbaceous tiny leaves add warm earthy notes, complements roots without overpowering.
Walnuts or pecans: Toasty crunch, healthy fats and protein, adds texture and a bitter finish.

Ingredient Quantities

3 medium beets about 1 lb

4 medium carrots about 1 lb

2 tbsp extra virgin olive oil

3 tbsp honey

1 tbsp apple cider vinegar

1 tsp dijon mustard

1 tsp fresh thyme leaves

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 garlic cloves

2 tbsp chopped fresh parsley optional

1/4 cup crumbled feta or goat cheese optional

1/4 cup toasted chopped walnuts or pecans optional

How to Make this

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1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.

2. Trim roots and greens from the beets, peel if you want (gloves help stop the staining), then cut into 1 inch wedges. Peel and cut the carrots into pieces about the same size so they cook evenly.

3. In a large bowl toss the beets and carrots with 1 tablespoon extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon fresh thyme leaves and 1 minced garlic clove so everything is well coated.

4. Spread the vegetables in a single layer on the baking sheet and roast 35 to 40 minutes until fork tender, stirring or flipping once halfway through so they caramelize evenly. About 8 to 10 minutes before they finish brush or drizzle 1 tablespoon honey over them to get a sticky glaze.

5. While the veggies roast make the honey vinaigrette: whisk together 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, the remaining 1 tablespoon extra virgin olive oil and the second minced garlic clove. Taste and add a pinch more salt or pepper if needed.

6. When the beets and carrots are done, transfer them to a serving bowl, pour the vinaigrette over while still warm and toss gently so the dressing clings to each piece. Let sit 3 to 5 minutes so the flavors marry.

7. Finish with any optional toppings: sprinkle 2 tablespoons chopped fresh parsley, 1/4 cup crumbled feta or goat cheese and 1/4 cup toasted chopped walnuts or pecans for crunch and tang.

8. Serve warm or at room temperature. Leftovers keep 3 to 4 days in the fridge, reheat gently or enjoy cold on a salad.

Equipment Needed

1. Rimmed baking sheet lined with parchment or foil
2. Sharp chef knife
3. Cutting board
4. Large mixing bowl
5. Measuring spoons and a measuring cup
6. Silicone spatula or tongs for flipping
7. Small bowl or jar plus a whisk for the vinaigrette
8. Oven mitts and a serving bowl

FAQ

Q: How do I make sure the beets and carrots cook evenly?
A: Cut the beets and carrots into similar sized pieces, about 1/2 to 3/4 inch cubes or sticks. If your beets are bigger and dense you can parboil them for 10 minutes first, or roast the beets 10-15 minutes ahead of the carrots. Also spread them in a single layer so they brown instead of steam.

Q: Should I peel the beets before roasting or after?
A: You can do either. Raw peeled beets save a step, but peeling after roasting is easier because the skins slip off. If you peel raw, wear gloves or use a towel, beets stain. If you roast whole, wrap in foil and roast longer until fork tender, then rub skins off.

Q: Will the honey burn in the oven and how do I prevent it?
A: Honey can brown or burn at high heat, so either toss the veggies with the olive oil and roast, then drizzle the honey dressing and toss for a few minutes at the end, or use a moderate oven temp like 400 F and watch the pan near the end. Stir once or twice during roasting for even glaze.

Q: Can I make this dairy free or nut free for guests?
A: Yes. For vegan swap honey for maple syrup, it's just as good. Skip the feta or use a dairy free cheese. Leave out the nuts or use toasted seeds like pumpkin or sunflower for crunch if someone has tree nut allergies.

Q: How long can I store leftovers and best way to reheat?
A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a 350 F oven for 8-12 minutes until warmed through, or gently in a skillet with a splash of water. Microwaving works too but texture will be a bit softer.

Q: Any tips to boost flavor or change the dish up?
A: Try adding a squeeze of lemon or extra vinegar at the end for brightness, sprinkle chopped fresh herbs like parsley or dill, or add a little crumbled feta and toasted walnuts right before serving. A pinch of smoked paprika or cumin gives a nice warm twist.

Honey Roasted Beets And Carrots Recipe Substitutions and Variations

Beets → sweet potatoes, parsnips, or butternut squash. They roast up sweet and tender, less earthy than beets, cook time similar if cut into same sized pieces.
Honey → pure maple syrup, agave nectar, or a light brown sugar syrup. Same sweetness, just a slightly different flavor note, good for vegan swaps or if you ran out of honey.
Dijon mustard → whole grain mustard, yellow mustard, or 1/2 tsp mustard powder plus a splash more vinegar. Keeps the tang and helps the glaze emulsify, use what you got.
Toasted walnuts/pecans → sliced almonds, chopped pistachios, or toasted pepitas (pumpkin seeds). Same crunch and toasty flavor, great if you need a nut-free seeded option.

Pro Tips

1. Wear gloves or use a plastic bag when handling beets, they stain everything. If you do get color on your hands a squeeze of lemon or a little baking soda scrub usually gets it out.

2. Cut the beets and carrots as close to the same size as you can so they finish together, and if a beet is huge microwave or simmer it a few minutes first to speed things up. Dont add the honey until the last 8 to 10 minutes or it will burn and taste bitter.

3. Make the honey vinaigrette while the veggies roast and really emulsify it by whisking hard or shaking in a jar, that helps it cling to the warm pieces better. Taste and tweak with a tiny bit more vinegar or salt at the end, sometimes it needs a little extra zip.

4. Toast the nuts until fragrant in a dry pan, crumble the cheese with a fork and add the parsley last so it stays bright. If youre saving leftovers keep the dressing separate or add just a little, reheating soggy veggies is way sad.

Honey Roasted Beets And Carrots Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

As a food blogger, I crafted my Honey Roasted Beets And Carrots to marry earthy beets and sweet carrots with a honey vinaigrette in a way that might make you curious to try it at your next meal.

Servings

servings

Calories

276

kcal

Equipment: 1. Rimmed baking sheet lined with parchment or foil
2. Sharp chef knife
3. Cutting board
4. Large mixing bowl
5. Measuring spoons and a measuring cup
6. Silicone spatula or tongs for flipping
7. Small bowl or jar plus a whisk for the vinaigrette
8. Oven mitts and a serving bowl

Ingredients

3 medium beets about 1 lb
4 medium carrots about 1 lb
2 tbsp extra virgin olive oil
3 tbsp honey
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp fresh thyme leaves
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 garlic cloves
2 tbsp chopped fresh parsley optional
1/4 cup crumbled feta or goat cheese optional
1/4 cup toasted chopped walnuts or pecans optional

Directions

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.
Trim roots and greens from the beets, peel if you want (gloves help stop the staining), then cut into 1 inch wedges. Peel and cut the carrots into pieces about the same size so they cook evenly.
In a large bowl toss the beets and carrots with 1 tablespoon extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon fresh thyme leaves and 1 minced garlic clove so everything is well coated.
Spread the vegetables in a single layer on the baking sheet and roast 35 to 40 minutes until fork tender, stirring or flipping once halfway through so they caramelize evenly. About 8 to 10 minutes before they finish brush or drizzle 1 tablespoon honey over them to get a sticky glaze.
While the veggies roast make the honey vinaigrette: whisk together 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, the remaining 1 tablespoon extra virgin olive oil and the second minced garlic clove. Taste and add a pinch more salt or pepper if needed.
When the beets and carrots are done, transfer them to a serving bowl, pour the vinaigrette over while still warm and toss gently so the dressing clings to each piece. Let sit 3 to 5 minutes so the flavors marry.
Finish with any optional toppings: sprinkle 2 tablespoons chopped fresh parsley, 1/4 cup crumbled feta or goat cheese and 1/4 cup toasted chopped walnuts or pecans for crunch and tang.
Serve warm or at room temperature. Leftovers keep 3 to 4 days in the fridge, reheat gently or enjoy cold on a salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.