Carrots Beets Roasted

These Roasted Carrots and Beets turn ordinary root veggies into a gorgeous side with almost no fuss. When the honey and balsamic mix caramelizes, you get this amazing blend of earthy, sweet, and tangy that makes any meal better.

I whipped up these roasted veggies for a family holiday when the table needed some color. They were such a hit that now everyone asks for them at every get-together, no matter what time of year.

Ingredients

• Fresh beets: 1½ pounds (grab ones that feel firm, have smooth skin and rich color)
• Carrots: 1 pound (go for medium ones with vivid orange color)
• Balsamic vinegar: 1 tablespoon (gives that zingy flavor and helps the veggies brown nicely)
• Honey: 1 teaspoon (brings out what's already sweet in the veggies)
• Olive oil: 2 tablespoons (spend a bit more on this for better taste)
• Kosher salt: ½ teaspoon (makes all the other flavors pop)
• Fresh black pepper: ¼ teaspoon (adds just a hint of heat)
• Fresh thyme for garnish: If you want—it adds a nice herby touch
• Feta cheese for garnish: Try it for a creamy, tangy contrast that works great with the veggies

Step-by-Step Instructions

Preheat Your Oven:

Crank your oven to 450°F. You need this high heat to get that yummy caramelization and bring out the veggies' natural sweetness. Don't rush—wait till it's fully heated before you put anything in.

Prepare the Beets:

Grab a veggie peeler and remove the skin—watch out, beet juice stains like crazy. Cut them into 1inch chunks about the same size. We'll cook these first since beets take longer than carrots.

Prepare the Carrots:

Peel them and snip off the ends. Cut into 2inch sticks. We're making these bigger than the beets so everything finishes cooking around the same time.

Make the Balsamic Honey Glaze:

Mix the balsamic vinegar and honey in a small bowl. Slowly pour in the olive oil while stirring to blend everything together. Add the salt and pepper. This mix will turn into a beautiful glaze in the oven.

Season the Beets:

Toss the beets in a bowl with half of your glaze until they're all coated. The balsamic acid actually helps soften these tough root veggies.

Arrange the Beets:

Cover a baking sheet with parchment paper to make cleanup way easier. Put the coated beets on one side of the pan, spreading them out so they aren't piled up.

Season the Carrots:

Wipe the bowl with a paper towel to get rid of beet juice. Now put in the carrots and coat them with the rest of your glaze. Use your hands to place them on the pan, leaving extra liquid behind.

Arrange for Roasting:

Put the carrots on the other half of the pan, keeping them away from the beets so their colors stay true. Make sure everything's in a single layer so they cook evenly and brown nicely.

Initial Roasting:

Cook for 15 minutes, then pull out the pan and stir both veggie groups. This helps them brown evenly and keeps them from burning.

Complete Cooking:

Put the pan back in and cook another 58 minutes before checking the carrots. Take them out when they're soft and have browned edges. Let the beets keep cooking another 1520 minutes until a fork slides in easily.

Serve and Garnish:

Put your roasted veggies on a nice platter. If you want, sprinkle some fresh thyme and crumbled feta on top for extra flavor and to make it look even prettier.

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The honey's my special trick in this dish. I found that just a tiny bit turns everyday veggies into something amazing, making them caramelize so beautifully that even veggie haters can't resist. At our last Thanksgiving, my brother who always says he hates beets went back for thirds and wanted to know how I made them.

Make Ahead and Storage Tips

These roasted veggies actually taste better the next day. Let them cool all the way, then store them in a sealed container in the fridge for up to 4 days. You can eat them cold in salads or warm them up in a 350°F oven for about 10 minutes. The balsamic coating helps them stay fresh while adding flavor.

Clever Substitutions

Don't like beets? Try sweet potatoes or butternut squash instead—they're great with carrots and the glaze. No balsamic vinegar around? Red wine vinegar with a bit of brown sugar works too. And if you want different herbs, rosemary or sage can take the place of thyme, especially during fall and winter months.

Serving Suggestions

These bright veggies go perfectly with roast chicken, grilled salmon, or pork tenderloin. For a meat-free meal, put them on top of cooked farro or quinoa, add some crumbled feta and a handful of toasted walnuts. They're also great at room temp as part of an appetizer spread or tossed into a grain bowl for lunch.

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Try this colorful dish to brighten up your dinner table—it'll please your eyes just as much as your tastebuds.

Frequently Asked Questions

→ Can golden beets replace red ones?

Sure thing, golden beets are milder and sweeter, so they work great here!

→ What swaps work for balsamic vinegar?

Mix red wine vinegar or apple cider vinegar with a little honey or syrup for a quick swap.

→ When are roasted veggies done?

Carrots will turn slightly brown at the edges and soften. Beets get tender but won’t fall apart.

→ Can this dish be made ahead?

Yup, roast your veggies and chill them for up to 3 days. Pop them in the oven to warm them back up.

→ What else can I top it with?

Other great toppings include parsley, crumbled goat cheese, or toasted nuts for extra flavor and texture.