Description
This is a very popular honey-roasted beets, carrots, and sweet potato recipe that can be a vegan dinner meal or side dish for any occasion.
Ingredients
- 1/3 cup of olive oil (Affiliate Link)
- 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 (Affiliate Link).
- Drizzle with olive oil (Affiliate Link). Then add salt pepper. And add the fresh parsley, rosemary, dill, and thyme. Toss in the baking sheet (Affiliate Link) to fully coat the vegetables.
- Place the baking sheet (Affiliate Link) 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 340.75 kcal
- Sugar: 25.58 g
- Sodium: 651.25 mg
- Fat: 18.43 g
- Saturated Fat: 2.58 g
- Trans Fat: 0.0 g
- Carbohydrates: 43.81 g
- Fiber: 6.95 g
- Protein: 3.51 g
- Cholesterol: 0.0 mg