Honey Roasted Carrots and Beets

Roasted Carrots and Beets are a colorful way to have a delicious side dish that’s nutritious and full of flavor! This colorful recipe will be a dinnertime hit whether you’re making it for your family or for a holiday gathering! Save the recipe today! 

Honey Roasted Carrots and Beets is a beautiful, delectable side dish that truly is one of my favorites. I love beets so much and pairing them with carrots makes this one robust side that you can serve during the holidays or just anytime you get a hankering for some good ol’ oven roasted root vegetables.

The best root vegetables

Beets and carrots are both fall vegetables here in Michigan so it makes them obvious fall side dish choices. I’ve grown both of these before and while nothing beets having them fresh, their season is usually over by the time November roles around. That said, there’s plenty of places where these veggies are still growing so they’re perfectly in season even all the way through December.

When it comes to root vegetables, carrots and beets are my favorite. I could eat beets all day long. My Beet Soup (HERE), my Beet and Apple Salad {HERE} and my Beet Root Toast {HERE} are some of my favorite recipes to make with them, but I’m adding these Honey Roasted Carrots and Beets to the mix now too.

Easy flavor to enjoy

I kind of call these Honey Roasted Carrots and Beets a no-fail recipe. They’re incredibly easy to make and they don’t take a lot of time. Roasting vegetables is fairly straight forward and it’s one of my favorite ways to cook them – all of them not just these two. Roasting vegetables just gives them a beautiful caramelization that really enhances the flavors in a well-rounded way.

Because these are roasted, they’re also kind of hands-off. You don’t need to stand over a pan stirring them while making a main meal. You simply peel them, add them to a baking sheet with some olive oil, salt and pepper and roast away. Step two combines a little honey and butter for some further roasting.

There’s also only 8 ingredients here and two of them are salt and pepper. That makes this pretty dish of Honey Roasted Carrots and Beets a breeze to make.

Picking the carrots and beets

When making these Honey Roasted Carrots and Beets you can technically use any kind of carrots and beets you want to. But there’s a few things I do suggest.

• Don’t use the small, pre-cut carrots. Use the larger carrots that you have to peel and slice. Full carrots are preferred in this recipe because they do have a superior flavor. You also want to make sure you can get the carrots and beets to about the same width so they roast evenly. It becomes difficult to do that with the little carrots.
• For the beets, you can use whatever color you like. The dark red (Detroit Beets) ones will be the easiest to find and you can certainly use all red beets. But, if you’re making this in the fall/early winter, you should also be able to find the yellow beets too.

Making the honey butter sauce

Once the beets have roasted for about 20 minutes, you will want to drizzle on a blend of honey and butter. Calling it a sauce might even be a little too formal. It’s literally honey and melted butter mixed together. However, this light sauce will add just a bit of sweetness to the Honey Roasted Beets. The honey and butter will also aide in the caramelization and moisture retention of the vegetables.

Full disclosure, i love roasted carrots and beets so much that I could eat them without the honey butter. If you’re an equal lover of these root vegetables, you can leave it off. But, I think you’ll find that this light sauce really enhance the flavor of the vegetables. It elevates the roasted carrots and beets a little and takes it to the next level – making it a sure contender for holiday meals.

Tips for making Honey Roasted Carrots and Beets

• Make sure to use the best quality extra virgin olive oil you can find. It will add the best flavor to the Honey Roasted Carrots and Beets.
• I use raw honey in this recipe and suggest using that as well.
• Again, use full-sized carrots so you can cut them to have an even thickness with the beets. Beets and carrots cook at about the same temperature so it is fairly easy to get them to cook evenly if you can make them of similar size.
• Use sea salt and fresh cracked pepper for the best flavor.
• You can add a little fresh parsley or thyme to top off the dish if you like. However, it is not needed.
• This dish is best made the day of the meal and it’s best if after you make it, you cover it and keep it somewhere to stay warm while you cook other things. You can put it in the refrigerator in an airtight container for a few hours. However, I don’t recommend making it the day before and putting it in the refrigerator because I find the vegetables seem to get a little dehydrated.
• If you have leftovers, which I tend to have, I will reheat them in the microwave with a tablespoon or two of water and then mix them up. When I do this it is because I’m generally eating them for lunch. 🙂

Thank you so much for visiting today, friends! I hope that you love this recipe for Honey Butter Roasted Carrots and Beets. You can find the full, printable recipe below. For more side dish recipes, click {HERE}.

Honey Roasted Carrots and Beets

Roasted Carrots and Beets are a colorful way to have a delicious side dish that's nutritious and full of flavor! Save the recipe today!

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 5

Author: Rachel

Equipment

• Baking sheet

Ingredients

• 3 large red beets Or 6 small
• 3 large golden beets Or 6 small
• 6-7 carrots
• 1 Tbsp. olive oil
• 2 Tbsp. honey
• 2 Tbsp. butter, melted
• 1 tsp. sea salt
• 1/2 tsp. fresh black pepper
• Additional sea salt and pepper to taste
• Optional: Fresh parsley

Instructions

• Preheat the oven to 450 degrees.
• Peel and wash the beets and carrots. Slice to make the thickness even so everything cooks properly.
• Add to a baking sheet and toss with olive oil, sea salt and pepper.
• Bake for 20 minutes.
• While the vegetables are roasting, mix melted butter and honey. Whisk so it's well combined.
• After 20 minutes, remove the vegetables from the oven and drizzle with the honey butter mix. Toss with tongs so everything is well coated.
• Bake for another 5 minutes and then serve with salt and pepper to taste.