I recently prepared Honey Roasted Beets And Carrots using fresh beets, hearty carrots, a drizzle of olive oil, and a splash of apple cider vinegar. The medley of honey and thyme added just enough sweetness and herbal hints to create an unexpectedly delightful side dish that impressed me with its vibrant flavors.

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I recently tried out a dish that really surprised me with its balance of flavors. I took 4 medium beets, peeled and cut into wedges, and 4 large carrots, chopped into 1-inch pieces, and tossed them with 2 tablespoons of olive oil.

Then I drizzled in 1/4 cup honey along with 1 tablespoon apple cider vinegar, a bit of salt and freshly ground black pepper. I even sprinkled some fresh thyme leaves on top for that extra zing.

I love how the natural sweetness of the vegetables gets enhanced by the honey and tang of the vinegar creating a dish that reminds me of classic honey roasted beets and carrots recipes. It’s simple and healthy, and a perfect addition when you want a side dish that stands out from the usual roasted vegetable recipes.

This recipe never fails to get noticed even in a pile of popular carrot recipes and side dishes recipes. Enjoy giving this one a try!

Why I Like this Recipe

I really love how this recipe makes me feel like I’m treatin myself without takin too much time in the kitchen. First, the sweet and tangy mix of honey and apple cider vinegar brings out amazing flavors in both the beets and carrots, and I just love that perfect caramelization you get once they’re roasted. Second, I really appreciate how easy it is to make, even for someone like me who isn’t a top chef; it feels super satisfying to toss everything together and let the oven do its magic. Third, the dish looks awesome when it’s done – that mix of deep beet reds and vibrant carrot oranges, with a little sprinkle of thyme, makes it a real showstopper on the plate. Lastly, the ingredients are so simple and wholesome; it makes me feel good about serving a meal that’s both healthy and full of flavor.

Ingredients

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Beets: nutrient dense, fibre rich, adds earthy flavor and a vibrant color.
Carrots: loaded with beta carotene, vitamins, crunchy texture, and natural sweetness.
Olive Oil: adds rich healthy fats, enhances roast and keeps veggies moist.
Honey: natural sweetener that gives a lovely glaze and balances sour notes.
Apple Cider Vinegar: adds tangy acidity, boosts flavor, and cuts through the sweetness.

Ingredient Quantities

4 medium beets, peeled and cut into wedges

4 large carrots, peeled and cut into 1-inch pieces

2 tablespoons olive oil

1/4 cup honey

1 tablespoon apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves (optional)

How to Make this

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1. Preheat your oven to 400°F.

2. Peel the beets and carrots and cut them into wedges and 1-inch pieces respectively.

3. Put the veggies in a large baking pan and drizzle the olive oil over them.

4. In a small bowl combine the honey, apple cider vinegar, salt, and black pepper.

5. Pour the honey mixture over the beets and carrots and toss them well so every piece is coated.

6. Spread the vegetables out evenly on the pan so they roast evenly.

7. Roast in the oven for about 35 to 40 minutes, stirring midway to keep them from sticking.

8. If using thyme, sprinkle the fresh thyme leaves on top during the last 5 minutes of roasting.

9. Remove the pan from the oven when the veggies are tender and a little caramelized.

10. Let the dish cool for a few minutes and then serve warm. Enjoy!

Equipment Needed

1. Oven (preheated to 400°F)
2. Large baking pan
3. Vegetable peeler
4. Cutting board
5. Sharp knife
6. Small bowl
7. Measuring cups and spoons
8. Spoon or whisk (for mixing the honey mixture)
9. Spatula or tongs (for tossing the vegetables)

FAQ

How long do these veggies need to roast?

They should roast for about 35 to 45 minutes in a preheated 400°F oven. Just stir them halfway thru so they cook evenly.

Can I swap out honey for something else?

Yep, you can use maple syrup or agave, but note that it might change the flavor just a bit.

Do I really have to use olive oil?

Olive oil gives a nice flavor, but you can use any oil you've got on hand. Just know the taste might vary.

What if I leave out the apple cider vinegar?

The vinegar adds a little tang to balance out the sweetness. Without it, the dish might end up a bit too sweet for some tastes.

How should I store any leftovers?

Pop the leftovers in an airtight container in the fridge. They keep well for 3-4 days and can be eaten cold or reheated.

Honey Roasted Beets & Carrots Recipe Substitutions and Variations

Olive oil: Avocado oil works great or even canola oil if you dont have olive oil handy
Honey: Maple syrup or agave nectar makes a solid swap especially if you’re looking for a vegan option
Apple cider vinegar: If you dont have this on hand, try white wine vinegar or a squeeze of lemon juice for a tangy twist
Fresh thyme: Dried thyme works too (just use a bit less) or even a pinch of rosemary can change up the flavor
Carrots: Some folks like to mix in parsnips or give sweet potatoes a go for a different texture and taste

Pro Tips

1. Try to cut all of your veggies into roughly the same size pieces; it helps them cook evenly so you dont end up with some pieces still hard while others are over done.
2. When you toss the veggies in olive oil and marinade, be sure to mix them up real good so every single piece gets a nice coating, especially since the honey can sometimes stick off in clumps.
3. Give the tray a good stir about halfway through the roast. This little hack can really prevent sticking and also boosts that sweet, caramelized flavor all over the veggies.
4. If you’re using the thyme, add it only near the end of cooking so it keeps its fresh taste instead of turning bitter from too much heat.