Roasted Carrots & Beets

Note from the cook:

The natural sweetness of carrots and beets are brought out when they’re roasted. Wash the root vegetables thoroughly but there’s no need to peel them, a lot of nutrients are found on the skin!

Serving Size:

Serves 4


  • 8oz small carrots, tops trimmed

  • 6oz small beets, quartered

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon ground pepper

  • 5 sprig of fresh thyme

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey


  1. Heat oven to 425

  2. Toss carrots and beets in olive oil and arrange on a sheet pan. Sprinkle with salt and pepper and fresh thyme.

  3. Roast for 30 minutes. Toss vegetables with balsamic and honey and roast for an additional 10 or until the vegetables are fork tender.