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Honey Roasted Carrots and Beetroot

Best Family Vegetarian Recipes: Honey Roasted Carrots and Beetroot

The secret to delightful Honey Roasted Carrots and Beetroot is in the Chantenay carrots. These miniature carrots are short and stout and, not only do they look adorable served up with your meal, but they are also delicious! Originally grown in Chantenay, France, Chantenay carrots have a natural sweetness to them, which is enhanced by roasting, making it pair well with earthy beetroot.

Chantenay carrots add a nice touch to special occasions - or to any occasion. They are a breeze to cook, as no trimming or peeling is really required - just rinse and go! Their carrot shape in bite sized format makes them especially fun for children to eat.

I like to serve Honey Roasted Carrots and Beetroot at Thanksgiving or Christmas because it looks beautiful on the table, but it's certainly easy enough to make for Sunday family lunches or dinner parties. The contrasting rich autumnal colours really cheer up the meal, and think of all the carotenoids and nitrates you're getting!

We don't like too much sweetness on our vegetables, but if you do, feel free to adjust the honey quantities to your liking. The beetroot does well to balance the sweetness of this dish. Just be careful not to use the pickled beetroot in vinegar, or you'll be in for a shock!

Here's what you'll need to make these Honey Roasted Carrots and Beetroot:
(Click here to jump straight to the recipe)

500g Chantenay carrots
250g cooked beetroot
3 Tbsp light olive oil
3-4 Tbsp runny honey
3 sprigs of fresh thyme

And here's what you'll need to do:

  • Preheat the oven to 220C / 200C Fan.
  • Rinse the carrots thoroughly, and leave them to drain. Meanwhile, bring a large pot of water to boil.
  • Cut each beetroot into wedges of eight.
  • When the water is boiling, add the carrots to the pot, bring it back to the boil, and cook gently for about 4 minutes. Drain well.
  • Put the carrots and beetroot in an ovenproof dish. Drizzle the olive and oil and runny honey over them, and mix well until all the vegetables are well coated.
  • Lay the thyme sprigs on top, and roast in the preheated oven for 30 minutes until the carrots are soft.
  • Remove from the oven and rest for a few minutes.
  • Separate the thyme leaves from their stalks, leaving the leaves in the dish and discarding the stalks. Mix in with the vegetables and serve.
Best Family Vegetarian Recipes: Honey Roasted Carrots and Beetroot
Best Family Vegetarian Recipes: Honey Roasted Carrots and Beetroot

 

Honey Roasted Carrots and Beetroot

By

Best Family Vegetarian Recipes: Honey Roasted Carrots and Beetroot

Subtly sweet and earthy, Honey Roasted Carrots and Beetroot is a beautiful combination that will add a pop of colour to any meal.

Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 6
Course: Side, Vegetable
Cuisine: Modern European
Tags: Glazed Vegetables, Root Vegetables

Ingredients

500g Chantenay carrots
250g cooked beetroot
3 Tbsp light olive oil
3-4 Tbsp runny honey
3 sprigs of fresh thyme

Method

  1. Preheat the oven to 220C / 200C Fan.
  2. Rinse the carrots thoroughly, and leave them to drain. Meanwhile, bring a large pot of water to boil.
  3. Cut each beetroot into wedges of eight.
  4. When the water is boiling, add the carrots to the pot, bring it back to the boil, and cook gently for about 4 minutes. Drain well.
  5. Put the carrots and beetroot in an ovenproof dish. Drizzle the olive and oil and runny honey over them, and mix well until all the vegetables are well coated.
  6. Lay the thyme sprigs on top, and roast in the preheated oven for 30 minutes until the carrots are soft.
  7. Remove from the oven and rest for a few minutes.
  8. Separate the thyme leaves from their stalks, leaving the leaves in the dish and discarding the stalks. Mix in with the vegetables and serve.

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