Honey Roasted Beets Carrots and Sweet Potato Recipe

4 servings
40 min

Roasted vegetables are excellent! They bring out the sweetness in every root vegetable. This "Honey Roasted Beets Carrots and Sweet Potato" recipe is super easy to make.


While it does take time to cut all the vegetables, you will be pleasantly surprised at how yummy these root vegetables are together.

Here are the ingredients I used for this recipe. Jump to the bottom for the entire list.

Preheat oven to 450°.


While the oven is preheating, peel and cut the beets into 1-inch pieces. Peel and cut the carrots into 1-inch pieces. Then, peel and cut the onions into quarters which is about the size of 1 inch. Peel and cut sweet potato about the size of 1 inch.


Now it’s time for the herbs. Clean and finally chopped parsley. Clean and finely chop the rosemary—clean and finely chopped dill. Finely chopped the clean thyme. Set aside.

Add the beets, sweet potatoes, carrots, and onion to the lined baking sheet.


Drizzle with olive oil. Then add salt pepper. And add the fresh parsley, rosemary, dill, and thyme. Toss in the baking sheet to fully coat the vegetables.

Place the baking sheet into the oven for 20-25 minutes or until tender.


Drizzle the honey over the almost cooked veggies, place in the oven for three minutes to Liquify the honey.

Here is what they looked like after they were cooked.

Here is a plate with the roasted veggies on them. Yummy, right?

They were sweet and yummy. I think I may be making this side dish for Thanksgiving this year.

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Honey Roasted Beets Carrots and Sweet Potato Recipe

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients


  • 1/3 cup of olive oil
  • Two onions small chopped into 1-inch pieces
  • 4 carrots Equal to 2 cups chopped into 1-inch pieces
  • Four beets chopped into 1-inch pieces
  • Two sweet potatoes dropped into 1-inch pieces
  • Tablespoon of fresh parsley finely chopped
  • 1 tablespoon of fresh rosemary Finely chopped
  • 1 tablespoon of fresh thyme finely chopped
  • 1 tbsp of dill minced
  • Salt 1 tsp
  • Pepper 1 tsp
  • Honey 3 tbsp

Instructions


Preheat oven to 450 degrees.
While the oven is preheating, peel and cut the beets into 1-inch pieces. Peel and cut the carrots into 1-inch pieces. Peel and cut the onions into quarters which is about the size of 1 inch. Peel and cut sweet potato about the size of 1 inch.
Now it’s time for the herbs. Clean and finally chopped parsley. Clean and finely chop the rosemary—clean and finely chopped dill. Finely chopped the clean thyme. Set aside.
Add the beets, sweet potatoes, carrots, and onion to the lined baking sheet.
Drizzle with olive oil. Then add salt pepper. And add the fresh parsley, rosemary, dill, and thyme. Toss in the baking sheet to fully coat the vegetables.
Place the baking sheet into the oven for 20-25 minutes or until tender.
Drizzle the honey over the almost cooked veggies, place in the oven for three minutes to Liquify the honey.
Pull out and serve warm.

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