Balsamic-Honey Roasted Beets and Carrots are a healthy and nutrient-rich side dish perfect for the upcoming holidays!
This is one of those side dishes that is so pretty with it’s vibrant colors, and super tasty, too! I love the contrast between the orange, red and yellow and the pretty sheen that the glaze gives them. Granted, there are different colors of boths carrots and beets, so you can pick and choose if you’d rather use different color combinations, but I love the red, orange and yellow, plus they are the most available to me.
Hubby is a big fan of beets and I am typically not, so I don’t make them very often, but I decided to try them with a glaze that’s a little sweet and tart, and it made a world of difference for me! I gobbled them right up, and you will, too!
What you need to make Balsamic-Honey Roasted Beets & Carrots
This is an overview. A full list with measurements can be found in the printable recipe card below!
- Beets – I used red and gold
- Carrots – I used orange
- Olive oil
- Salt
- Melted butter
- Balsamic vinegar
- Fresh thyme
How to make Balsamic-Honey Roasted Beets & Carrots
Full printable recipe card below!
- Preheat the oven to 450°.
- Wash and peel the beets and carrots, and cut into half-inch pieces.
- Place in a bowl, drizzle with olive oil and sprinkle with salt, then toss to coat.
- Spread the veggies out on a large sheet pan and roast 20-25 minutes or until they are tender.
- In a small bowl, combine the melted butter, honey, and balsamic vinegar.
- Remove the pan from the oven and pour the honey butter mixture over the veggies. Stir until well-coated. Return to the oven for 5 minutes.
- Spoon into a serving bowl and top with fresh thyme. Serve warm.
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Balsamic-Honey Roasted Beets & Carrots
Ingredients
- 3 red beets
- 3 golden beets
- 4 large carrots
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1 Tbsp butter, melted
- 2 Tbsp honey
- 1 Tbsp balsamic vinegar
- 1 Tbsp fresh thyme or ½ Tbsp dried thyme
Instructions
- Preheat the oven to 450°.
- Wash and peel the beets and carrots, and cut into half-inch pieces.
- Place in a bowl, drizzle with olive oil and sprinkle with salt, then toss to coat.
- Spread the veggies out on a large sheet pan and roast 20-25 minutes or until they are tender.
- In a small bowl, combine the melted butter, honey, and balsamic vinegar.
- Remove the pan from the oven and pour the honey butter mixture over the veggies. Stir until well-coated. Return to the oven for 5 minutes.
- Spoon into a serving bowl and top with fresh thyme. Serve warm.
Nutrition
Here’s more Side Dish recipes:
- Balsamic-Honey Roasted Beets & Carrots from Sweet Beginnings
- Butternut Squash Casserole from Leftovers Then Breakfast
- Cape Cod Corn Pudding from Jolene’s Recipe Journal
- Creamy Brussels Sprouts with Bacon from Hezzi-D’s Books and Cooks
- Easy Parmesan Noodles from A Kitchen Hoor’s Adventures
- Instant Pot Mashed Sweet Potatoes from Devour Dinner
- Make Ahead Dinner Rolls from Cookaholic Wife
- Maple Dijon Brussels Sprouts from Palatable Pastime
- Orrechiette with Butternut Squash from A Day in the Life on the Farm
- Parmesan Butternut Squash Gratin from Jen Around the World
- Potatoes & Peas from An Affair from the Heart
- Quick and Easy Green Beans and Bacon Skillet from Blogghetti
- Swedish Rice Pudding from Cheese Curd In Paradise
- Vegan Pumpkin Coconut Cornbread from Magical Ingredients
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