Roasted Beets and Carrots Recipe | Yummly
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Roasted Beets and Carrots

YUMMLY(12)
Vasana Keokham: "This was delicious! I added 2 tablespoon of honey…" Read More
6Ingredients
80Minutes
130Calories
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Description

A touch of honey brings out the natural sweetness in these roasted beets and carrots, creating a colorful side dish you'll want to eat all winter long.

Ingredients

US|METRIC
6 SERVINGS
  • 1 pound beets
  • 1 pound carrots
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon salt (plus more for serving)
  • 1/4 teaspoon black pepper (plus more for serving)
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    NutritionView More

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    130Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories130Calories from Fat45
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium500mg21%
    Potassium490mg14%
    Protein2g4%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber5g20%
    Sugars15g30%
    Vitamin A250%
    Vitamin C15%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Malissa Reik 13 days ago
    it was very yummy but i thought 400 degrees was too high, everything was cooked in about 20 minutes for me. i would reccomend 350. the veggies also shrink and become very small so over portion too. i needed more than i had.
    Vasana Keokham 6 months ago
    This was delicious! I added 2 tablespoon of honey, a dash of parsley and rosemary.
    This turned out really well. We don't typically enjoy beets, but these were delicious and easy.
    Bonnie a year ago
    I used beets from our garden and the carrots, and then added cubed butternut squash from our garden, baby potatoes, and red onion. Love the honey idea! I did not need 60 minutes, it took about 40 for it all to roast through.
    Anne Willis a year ago
    Very tasty 😊 I added a bit of garlic powder. I cut smaller pieces of beets but carrots about the size recommended in the recipe. I took it out of the oven at 24 minutes (they didn't need to cook for 60 minutes).
    G a year ago
    The roasted beets and carrots was great, I added rosemary and other herbs.
    Choco Coco's mom a year ago
    I also add some marjoram and couple of anise stars. Great side dish!
    Davina Kavanaugh a year ago
    Very yumly😃 will make again
    Sharon Sparks a year ago
    We love the recipe!!! I only had one tbsp of honey but had on hand sorghum, so I used one tbsp of that as well. OMG the flavors were so good!!!!!!! To cut down on cook time I covered them in foil. It stemmed them and took half the time. Loved the colors after 45 minutes so I served them up. Will definitely cook this again!
    Julia 2 years ago
    Easy to make, I added pumpkin, asparagus, kale, sweet potato to make a Rainbow veggie goodness
    Nicole MCCONNELL 2 years ago
    fabulous! everyone loved this dish
    Andy Hugelier 2 years ago
    Really tasty and easy to make!

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