Roasted Beets and Carrots
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.
INGREDIENTS
- 4 large carrots, peeled, sliced into ½ inches thick
- 4 medium beets, peeled, sliced into ½ inches thick
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon lemon juice, freshly squeezed
- 3 thyme 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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 202kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 15mgSodium: 447mgPotassium: 474mgFiber: 4gSugar: 17gVitamin A: 10394IUVitamin C: 9mgCalcium: 37mgIron: 1mg
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