Roasted vegetables are excellent! They bring out the sweetness in every root vegetable. Today, I will share a recipe that can be used as a side dish as an accompaniment to poultry or beef. 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. Check at the bottom of this post to see what else you can serve with this dish.
What ingredients are in the "Honey Roasted Beets Carrots and Sweet Potato" recipe?
⅓ 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
One tablespoon of fresh thyme finely chopped
1 tablespoon of dill minced
Salt 1 teaspoon
Pepper 1 teaspoon
Honey 3 tablespoon
How to make this "Honey Roasted Beets Carrots and Sweet Potato" recipe?
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.
Pull out and serve warm.
Below is the "Honey Roasted Beets Carrots and Sweet Potato" recipe printable for your convenience.
Save to BigOven 
Ingredients
- ⅓ 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 tablespoon of dill minced
- Salt 1 teaspoon
- Pepper 1 teaspoon
- Honey 3 tablespoon
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.
And here is the big reveal of this Honey Roasted Beets Carrots and Sweet Potato Recipe!
What do you think? Would you try it? It has a mild sweetness to it and is great with these poultry recipes below. If you do try this recipe, please return it and share it with others. Thank you for supporting my small business.
Poultry recipes that go well with this side dish:
SOUTHWEST SPATCHCOCK CHICKEN RUB RECIPE
TURKEY BREAST LONDON BROIL WITH PARSLEY RUB RECIPE
