Honey Roasted Beets & Carrots Recipe

As a food blogger, I created Honey roasted beets and carrots that pair earthy beets with sweet carrots, a touch of honey, and an unexpected citrus twist to pique your curiosity.

I almost skipped this side once but Im glad I tried it. There’s something about roasted beets that flips a simple plate into food people actually notice.

I roast them until the edges are sweet and a little crisp, then toss with thyme and a touch of something sticky for contrast. I first shared it in my Superfoods Recipes series and once served it beside Roasted Beets And Carrots With Feta at a dinner where guests kept going back.

Its simple but has a trick that makes people curious enough to ask how you did it.

Ingredients

• Beets: Earthy sweet root, high in fiber, folate and nitrates that support blood pressure.
• Carrots: Crunchy, naturally sweet, loaded with beta carotene for eyesight and immune support.
• Honey: Sweetens with floral sugars, gives quick energy, some antioxidants but still sugary.
• Olive oil: Healthy unsaturated fat, helps absorb vitamins, adds silkiness and mild peppery notes.
• Balsamic vinegar: Tangy sweet boost, low calorie, brightens flavors and balances honey’s sweetness.
• Garlic: Pungent, savory, small amounts add depth, contains compounds that may fight germs.
• Thyme: Herby, earthy lift that pairs well with roots, offers mild antioxidants and aroma.

Ingredient Quantities

• 1 lb beets (about 3 medium), peeled & cut into wedges
• 1 lb carrots (about 4 to 5), peeled & cut into 1/2 inch pieces
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar (optional) for a little tang
• 1 teaspoon kosher salt (or sea salt)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 cloves garlic, minced (optional)
• 1 tablespoon chopped fresh parsley for garnish (optional)

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil for easier cleanup.

2. Peel the beets and cut into wedges, peel the carrots and cut into 1/2 inch pieces so they roast in about the same time.

3. In a big bowl whisk together 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon balsamic vinegar if using, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, add 2 minced garlic cloves if you want that garlic kick.

4. Add the beets and carrots to the bowl and toss until everything is evenly coated, use your hands or a spoon to get the honey mixed in well, if the honey is thick warm it for a few seconds.

5. Spread the veggies in a single layer on the baking sheet, place beet wedges with the cut side down when you can and dont overcrowd the pan or they will steam not roast.

6. Roast for about 30 to 40 minutes, turning or shaking the pan every 12 to 15 minutes so they brown evenly, test doneness with a fork it should slide in easily.

7. For extra caramelization you can turn oven up to 425°F for the last 5 to 10 minutes or broil briefly but watch closely so the honey does not burn.

8. Take the pan out, toss the veggies in any pan juices and taste adjust salt or a little more balsamic if you like a brighter tang.

9. Sprinkle 1 tablespoon chopped fresh parsley if using, let rest 3 to 5 minutes and serve warm.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Rimmed baking sheet lined with parchment paper or foil — for easier cleanup
3. Sharp chef knife for peeling and cutting beets and carrots
4. Cutting board
5. Large mixing bowl to toss the veggies and dressing
6. Whisk or fork to mix the olive oil, honey and seasonings
7. Measuring spoons (tbsp and tsp) for oil, honey, vinegar, salt, pepper, thyme
8. Tongs or a sturdy spatula to spread and turn the veggies while roasting
9. Oven mitts or potholders for removing the hot pan safely

FAQ

Honey Roasted Beets & Carrots Recipe Substitutions and Variations

• Beets: swap with sweet potatoes (about 1 lb), cut into similar wedges — they’ll roast to a similar sweetness and texture, just a different color.
• Carrots: use parsnips (1 lb) cut into 1/2 inch pieces; they cook the same and give a slightly earthier, sweeter bite.
• Honey: replace with pure maple syrup or agave nectar, 1 for 1, both caramelize well and taste great.
• Olive oil: use avocado oil for higher heat or melted butter for a richer glaze, same amount, just watch the temp so butter doesn’t burn.

Pro Tips

1. Parboil the beets for 10 to 15 minutes first so they’ll finish at the same time as the carrots; if you skip this you’ll either overcook the carrots or end up with crunchy beets. Cut sizes matter too, try slightly smaller beet wedges than carrots so they caramelize better.

2. Warm the honey a few seconds in the microwave and whisk it into the oil and vinegar so it spreads evenly; or wait and drizzle the honey over the veggies after the first 15 minutes of roasting so it doesn’t burn and turns into sticky glaze instead.

3. Heat the baking sheet in the oven before you add the veggies so they hit a hot surface and brown faster, and give each piece space on the pan otherwise they’ll steam not roast. Put cut-side down when you can, that side browns nicest.

4. Brighten and balance at the end: taste after roasting and add a splash more balsamic or a squeeze of lemon if it needs zing, then toss in delicate herbs like parsley right before serving so they stay fresh and green.