Honey Roasted Beets and Carrots

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By Kristin Henry-Dallager

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I’m a massive fan of honey-roasted vegetables… especially beets. Which can be hit or miss with some people. But this makes them a winner every time! Add a little magic to your life – try these Honey Roasted Beets and Carrots!

Honey Roasted Beets and Carrots garnished to eat

Everyone knows carrots can help improve eyesight because they’re rich in Vitamin A. But did you know beets are rich in folate (Vitamin B) which can help prevent heart disease. Plus, they have a whole slew of additional benefits. So let’s sweeten up this often left-out veggie….

How to Make Honey Roasted Beets and Carrots

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Preheat your oven to 200°C (400°F ) or 180°C (180°F) for fan. Prepare all ingredients. Peel beets (beetroots) and cut into wedges. Peel and cut carrots into batons.

Honey Roasted Beets and Carrots by Freeze It ingredients

Step 2: Combine the beetroot and carrot pieces in a large mixing bowl and then coat evenly by adding the olive oil and honey.

Honey Roasted Beets and Carrots by Freeze It beets carrots olive oil and honey

Step 3: Add dried thyme, salt, and pepper. Toss well to evenly coat the vegetables.

Honey Roasted Beets and Carrots by Freeze It beets carrots olive oil honey spicesherbs

Step 4: Line baking sheet with parchment paper and spread the seasoned vegetables in a single layer. Set timer for 20 minutes.

Honey Roasted Beets and Carrots by Freeze It arrange on tray

Step 5: Roast for 20 minutes. Remove from the oven and give the vegetables a stir. Drizzle orange juice (fresh is best for this) over vegetables and sprinkle orange zest on top.

Honey Roasted Beets and Carrots by Freeze It garnished

Step 6: Return to oven and roast another 20-25 minutes until the vegetables are tender and slightly caramelised (this is the magic).

Step 7: Remove from oven, plate, and garnish with fresh parsley to taste.

Honey Roasted Beets and Carrots by Freeze It garnished to eat 1

Tweaks

We never want you to feel limited by the recipe’s current ingredients or amounts. Here are some tweaks you may enjoy:

  • Herbs and Spices: You can experiment with different herbs and spices to change the flavor profile. Instead of dried thyme, you could use rosemary (great for the holidays!), or a blend of your favorite herbs.
  • Sweeteners: If you don’t have honey or prefer an alternative, you can use agave nectar, or even maple syrup for a different flavor.
  • Additional Vegetables: Feel free to add other vegetables to the mix, like red onions, parsnips, or sweet potatoes, to add variety and color.
  • Spice It Up: I don’t think this needs it, but if you like a little heat, you can add a pinch of red pepper flakes or some minced fresh chili pepper.

Storage

You might think that using frozen vegetables renders this unsuitable for storing… but that’s not quite true. Generally, you can freeze food once raw and again once cooked. Check these out if you want to freeze some fresh beets and carrots for this recipe later.

Refrigerate: Transfer your honey-roasted beets and carrots to an airtight container after cooling. Store in the refrigerator for 3-4 days.

Freeze: Cool the vegetables thoroughly. Place in a freezer-safe container or bag, removing as much air as possible. Store frozen for up to 3 months.

Reheat: For best results, place in a preheated 190°C (375°F) oven for 8-10 minutes. Watch them carefully or they’ll crisp too much. Alternatively, you can use a microwave, but they may go a little soggy and ruin the texture this way.

These honey roasted beets and carrots are great with some protein as a healthy, grab & go, mid-week lunch meal.

Honey Roasted Beets and Carrots Recipe

5.0 from 2 votes
Course: VegetablesCuisine: InternationalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

This is my freezer-friendly recipe for honey-roasted beets and carrots

Cook Mode

Keeps the screen of your device ON

Ingredients

  • 400 g 3 cup – Beetroot, Peeled and Cut Into Wedges

  • 400 g 3 cup – Carrots, Peeled and Cut Into Batons

  • 3 tbsp 3 tbsp – Olive Oil

  • 2 tbsp 2 tbsp – Honey

  • 1 tsp 1 tsp – Dried Thyme

  • – Salt (to taste)

  • – Black Pepper (to taste)

  • – Zest of 1 Orange

  • – Juice of Half an Orange

  • 2 tbsp 2 tbsp – Fresh Parsley, for Garnish

Directions

  • Preheat
    Preheat your oven to 200°C (400°F ) or 180°C (350°F) fan.
  • Combine
    In a large mixing bowl, combine the beetroot and carrot pieces. Add olive oil, honey, dried thyme, salt, and pepper. Toss well to evenly coat the vegetables.
  • Roast
    Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
    Roast for 20 minutes, then remove from the oven and give the vegetables a stir.
  • Drizzle
    Drizzle the orange juice over the vegetables and sprinkle the orange zest.
  • Cook
    Return to the oven and roast for an additional 20-25 minutes, or until the vegetables are tender and slightly caramelised.
  • Serve
    Remove from the oven, transfer to a serving dish, and garnish with fresh parsley. Serve immediately as a side dish or incorporate into a main meal.

Recipe Video

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