How To Make Honey-roasted Beetroot & Carrots
A delightful side dish of tender roasted beetroot and carrots, drizzled with sweet honey for a touch of natural sweetness.
Serves:
Ingredients
- 4 medium-sized beetroots, peeled and cut into wedges
- 4 large carrots, peeled and cut into sticks
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme leaves, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, combine the beetroot and carrots.
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Drizzle with honey and olive oil. Season with salt and pepper. Toss to coat evenly.
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Spread the vegetables in a single layer on a baking sheet.
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Roast in the preheated oven for 35-45 minutes, or until tender and caramelized, tossing once halfway through.
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Remove from the oven and sprinkle with fresh thyme leaves.
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Transfer to a serving dish and serve hot.
Nutrition
- Calories : 141kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 140mg
- Total Carbohydrates : 24g
- Dietary Fiber : 5g
- Sugar : 16g
- Protein : 2g
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