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