Honey Roasted Beets and Carrots
Simple sweet preparation for a side dish that goes with almost anything. Use bright color combinations with colorful carrots and varied types of beets.
Ingredients
- 1 lb beets try a combination of candystripe(chiogga), golden, and dark red detroits
- 1 lb carrots smaller multi colored stem on
- ¼ cup local honey warm or room temperature
- ¼ cup sunflower or olive oil high temp/smoke point
- to taste salt and black pepper
Instructions
- Preheat oven to 400°F
- Wash, and lightly scrub beets and carrots. Take care to scrape around the crown (stem point), and trim fibrous roots off.
- Leave carrots whole about the size of your index finger, or cut down to similar size. Sort on a foil lined sheet tray by color to keep the lighter colors light.
- Cut beets in wedges from stem to root until about ½" thick. Place on baking tray with purple carrots if using.
- Drizzle oil, honey salt and pepper over veggies and massage slightly to even coat veggies and avoid globs of honey.
- Place in oven and roast until just start to see brown color on darker veggies and significantly browned lighter colors. Shake every so often to distribute oil and honey over the veggies.
- Once cooked toss everything together and serve with your favorite main course.
Notes
Serve with your valentine’s day feast! Great with seared steaks, grilled chicken, smoked mushrooms, or serve as a breakfast with a fried egg on top. Pairs well with goat cheese and sweeter red wines.
