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Sweet and savory honey-glazed carrots and beets are an easy way to turn plain veggies into something special. Roasting brings out their natural sugars and the honey adds a lovely shine and flavor.
I tried this for a family gathering and it vanished fast. The combo of honey and herbs really makes these veggies pop.
Ingredients Needed
- Carrots: sliced into chunks about an inch thick to roast up sweet and nicely browned
- Beets: peeled and chopped for a solid earthy taste. Pick firm, smooth ones for best results
- Honey: gives a gentle sweetness and glossy finish. Raw honey brings richer flavor
- Olive oil: helps veggies roast evenly and adds subtle fruity notes. Cold-pressed is best if you’ve got it
- Salt: brightens up all the flavors. Sea salt or kosher salt works nicely here
- Black pepper: ground fresh for a little kick that balances the honey
- Fresh thyme: optional but recommended to add a fresh herbal scent. Choose lively green sprigs
How to Make It
I love fresh thyme here because it adds just a light earthy note without overpowering anything. One Thanksgiving this side stole the show and everyone asked for seconds.
Keeping It Fresh
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Great Matches
These honey roasted carrots and beets add cozy, rich flavor that lifts any meal.
Frequently Asked Cooking Questions
- → Can I swap honey for another sweetener?
Definitely, you can switch to maple syrup or agave nectar and still get a nice sweet taste.
- → How do I tell if the carrots and beets are finished?
They should be soft when poked with a fork and have a caramel-colored outside.
- → Is fresh thyme needed or can it be left out?
Thyme adds a nice earthy flavor but you can skip it or use rosemary or oregano if you want.
- → Can this dish be eaten cold?
It's best when warm so you get the full roasted flavor, but chilling it works too, especially in salads.
- → What kind of beets is best for roasting?
Firm, fresh red beets work best for that perfect mix of sweet and earthy when cooked.