Honey-Roasted Carrots and Beets

Bored with simple veggies and want to bring on the fancy?

As you may know I’m a super fan of veggies, but I gotta get creative from time to time with how I eat them or yes…healthy eating can be very bland and boring.

So I got super inspired when my eyes fixated on the recipe for these Honey-Roasted Carrots and Beets.  This recipe had me at the words honey-roasted.

Just sayin’ my taste buds were saying, “Um, yes please” when I was watching the cooking show from my streaming service for health, fitness and recipes.

Were they good?

Hubs and I so enjoyed the healthy sweetness of these colorful carrots and beets.

So you know I had to share this recipe with you!   It’s simple to make, great for a tight budget, and you’ll have convenient leftovers.

HONEY-ROASTED CARROTS AND BEETS

SERVES: 6 (2⁄3 cup each) Prep Time: 15 min. Cooking Time: 40 min.

GF VG PF

3 cups 1-inch cubes, raw, peeled beets (approx. 4 medium beets)

3 cups 11⁄4-inch pieces, raw, peeled carrots (approx. 6 medium carrots)

4 tsp.  olive oil

2 Tbsp. raw honey

2 tsp. finely chopped fresh rosemary

1⁄2 tsp. sea salt (or Himalayan salt)

1⁄2 tsp. ground black pepper

  1. Preheat oven to 375o F.
  2. Combine beets, carrots, oil, honey, rosemary, salt, and pepper in a21⁄2-quart (or 3-quart) casserole dish; mix well. Cover with aluminum foil.
  3. Bake for 35 minutes, stirring every 10 minutes, until tender-crisp.
  4. Remove foil; mix well. Bake, uncovered, for 3 to 5 minutes or until tender.

TIP:Cut carrots slightly larger than beets so they roast evenly.

Enjoy and let me know how ya like ’em!

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