Roasted Carrots and Beets

This vibrant Roasted Carrots and Beets recipe transforms humble root vegetables into a stunning side dish with minimal effort. The balsamic honey glaze caramelizes beautifully, creating a perfect balance of earthy, sweet, and tangy flavors that will elevate any meal.

I first made these roasted vegetables for a holiday dinner when I needed something colorful to brighten up the table. The combination was so popular that it's now requested at nearly every family gathering, regardless of season.

Ingredients

• Fresh beets: 1½ pounds (look for firm beets with smooth skin and vibrant color)
• Carrots: 1 pound (choose medium sized carrots with bright orange color)
• Balsamic vinegar: 1 tablespoon (adds wonderful tang and helps caramelize the vegetables)
• Honey: 1 teaspoon (enhances the natural sweetness of the vegetables)
• Olive oil: 2 tablespoons (use a good quality olive oil for best flavor)
• Kosher salt: ½ teaspoon (brings out the flavors of the vegetables)
• Fresh black pepper: ¼ teaspoon (adds a subtle spiciness)
• Fresh thyme for garnish: Optional, but adds a lovely herbal note
• Feta cheese for garnish: Optional, but adds a creamy tanginess that complements the vegetables

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 450°F. The high heat is crucial for developing caramelization and concentrating the natural sweetness of the vegetables. Allow the oven to fully preheat before adding your vegetables.

Prepare the Beets:

Peel the beets using a vegetable peeler, being careful as beet juice can stain. Cut into 1inch chunks of similar size to ensure even cooking. Beets take longer to cook than carrots, so we'll give them a head start.

Prepare the Carrots:

Peel the carrots and trim off the ends. Cut into 2inch batons. The larger size compared to the beets helps both vegetables finish cooking at approximately the same time.

Make the Balsamic Honey Glaze:

In a small bowl, whisk together the balsamic vinegar and honey until well combined. Slowly whisk in the olive oil to create an emulsion. Stir in the salt and pepper. This vinaigrette will caramelize beautifully in the oven.

Season the Beets:

Place the beets in a medium bowl and toss with half of the vinaigrette until evenly coated. The acidic balsamic helps tenderize these dense root vegetables.

Arrange the Beets:

Line a sheet pan with parchment paper for easy cleanup. Place the seasoned beets on one half of the sheet pan, ensuring they're in a single layer for even roasting.

Season the Carrots:

Wipe out the bowl with a paper towel to remove excess beet juice. Add the carrots to the bowl and toss with the remaining vinaigrette. Use your hands to transfer the carrots to the sheet pan, leaving any excess vinaigrette behind.

Arrange for Roasting:

Place the carrots on the other half of the sheet pan, keeping them separate from the beets to maintain their color. Ensure all vegetables are in a single layer to promote even cooking and proper caramelization.

Initial Roasting:

Roast the vegetables for 15 minutes, then carefully remove the pan and stir both the beets and carrots. This promotes even browning and prevents burning.

Complete Cooking:

Return the pan to the oven and roast for another 58 minutes before checking the carrots. Remove the carrots when they're tender and have caramelized edges. Continue roasting the beets for an additional 1520 minutes until they're fork tender.

Serve and Garnish:

Arrange the roasted vegetables on a serving platter. If desired, sprinkle with fresh thyme leaves and crumbled feta cheese for added flavor and visual appeal.

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The honey in this recipe is my secret weapon. I discovered that just a small amount transforms these everyday vegetables into something special, creating a beautiful caramelization that makes even vegetable skeptics reach for seconds. Last Thanksgiving, my brother who claims to hate beets took three helpings and asked for the recipe.

Make Ahead and Storage Tips

These roasted vegetables actually improve in flavor when made a day ahead. Allow them to cool completely before refrigerating in an airtight container for up to 4 days. They can be enjoyed cold in salads or reheated in a 350°F oven for about 10 minutes. The balsamic glaze helps preserve the vegetables while adding flavor.

Clever Substitutions

If beets aren't your favorite, try substituting sweet potatoes or butternut squash which pair beautifully with the carrots and glaze. Don't have balsamic vinegar? Red wine vinegar with a pinch of brown sugar makes a good alternative. For herbs, rosemary or sage can replace thyme for a different flavor profile that works especially well in fall and winter.

Serving Suggestions

These colorful vegetables make a wonderful side dish for roasted chicken, grilled salmon, or pork tenderloin. For a vegetarian meal, serve them over cooked farro or quinoa with additional crumbled feta and a handful of toasted walnuts. They're also delicious at room temperature as part of an antipasto platter or added to a grain bowl for lunch.

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Enjoy this dish as a vibrant addition to your table, sure to please both your eyes and your taste buds.

Frequently Asked Questions

→ Can you use golden beets instead of red beets?

Yes, golden beets work beautifully in this dish and add a slightly milder, sweeter flavor compared to red beets.

→ What can I substitute for balsamic vinegar?

You can use red wine vinegar or apple cider vinegar with a touch of maple syrup or honey as a substitute.

→ How do I know when the vegetables are roasted?

The carrots should be golden on the edges and tender when pierced with a fork, while the beets should be soft but hold their shape.

→ Can I prepare this dish in advance?

Yes, you can roast the vegetables and store them in the fridge for up to 3 days. Reheat in the oven to retain their texture.

→ What are some other garnish options?

Aside from thyme and feta, try topping the dish with chopped parsley, crumbled goat cheese, or toasted nuts for added depth of flavor.