Bored with simple veggies and want to bring on the fancy?
As you may know I’m a super fan of veggies, but I gotta get creative from time to time with how I eat them or yes…healthy eating can be very bland and boring.
So I got super inspired when my eyes fixated on the recipe for these Honey-Roasted Carrots and Beets. This recipe had me at the words honey-roasted.
Just sayin’ my taste buds were saying, “Um, yes please” when I was watching the cooking show from my streaming service for health, fitness and recipes.
Were they good?
Hubs and I so enjoyed the healthy sweetness of these colorful carrots and beets.
So you know I had to share this recipe with you! It’s simple to make, great for a tight budget, and you’ll have convenient leftovers.
HONEY-ROASTED CARROTS AND BEETS
SERVES: 6 (2⁄3 cup each) Prep Time: 15 min. Cooking Time: 40 min.
GF VG PF
3 cups 1-inch cubes, raw, peeled beets (approx. 4 medium beets)
3 cups 11⁄4-inch pieces, raw, peeled carrots (approx. 6 medium carrots)
4 tsp. olive oil
2 Tbsp. raw honey
2 tsp. finely chopped fresh rosemary
1⁄2 tsp. sea salt (or Himalayan salt)
1⁄2 tsp. ground black pepper
- Preheat oven to 375o F.
- Combine beets, carrots, oil, honey, rosemary, salt, and pepper in a21⁄2-quart (or 3-quart) casserole dish; mix well. Cover with aluminum foil.
- Bake for 35 minutes, stirring every 10 minutes, until tender-crisp.
- Remove foil; mix well. Bake, uncovered, for 3 to 5 minutes or until tender.
TIP:Cut carrots slightly larger than beets so they roast evenly.
Enjoy and let me know how ya like ’em!
