Description
Earthy beets and carrots are roasted to tender perfection with honey, balsamic vinegar, and herbs. A vibrant, balanced side dish that enhances any meal with its natural sweetness and tang.
Ingredients
4 medium beets, wedged
4 large carrots, cut into ¼-inch rounds
3 tbsp extra virgin olive oil
2 tbsp honey or maple syrup
1 tsp salt
½ tsp black pepper
1 tsp chopped thyme or rosemary
1 tbsp balsamic vinegar
1 tbsp chopped parsley
Instructions
Preheat oven to 400°F (200°C)
Peel beets and cut into wedges
Peel carrots and slice into ¼-inch rounds
In a bowl, combine vegetables, olive oil, honey/maple syrup, salt, and pepper
Add thyme or rosemary; toss until evenly coated
Spread on a baking sheet in a single layer
Roast for 25 minutes
Stir contents halfway through cooking
Sprinkle with balsamic vinegar during final 10–15 minutes
Garnish with chopped parsley before serving
Notes
Use parchment paper for easy cleanup
Add lemon zest for extra brightness
Serve warm or at room temperature
Store in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 45
- Category: Vegetarian Recipes
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 10g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg