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.


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


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!

Find this helpful? Be awesome, share it!Share on Facebook
Tweet about this on Twitter
Pin on Pinterest
Share on LinkedIn
Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *