This dish is great on its own or as a side for some grilled chicken. One of my favorite things to do with leftover roasted carrots and beets though is to add a touch of balsamic or apple cider vinegar and use them cold in salads. This pairs perfectly with some goat cheese on top!
4 medium beets
4 large carrots
1 Tbsp. olive oil
1/2 tsp. sea salt
1 Tbsp. butter
2 Tbsp. honey
1 Tbsp. fresh herbs (thyme, rosemary, dill, etc.)
Preheat the oven to 450 degrees
Wash and peel the carrots and beets. Chop the vegetables into even 1/2 inch pieces
Add the beets and carrots to a sheet pan and toss with olive oil and salt
Spread the vegetables out on the pan and roast at 450° for 20-25 minutes or until they are tender. The cooking time will vary based on the size of the vegetables
Meanwhile, in a small microwave safe bowl, melt the butter in the microwave. Whisk in the honey.
Remove the beets and carrots from the oven and pour the honey butter mixture over them. Toss until they are well coated
Return to the oven for 5 minutes. Serve tossed with fresh herbs
Recipe adapted from: https://www.thecreativebite.com/honey-roasted-beets-carrots/