Honey-Roasted Carrots and Beets
The days are getting shorter, temps are dropping, and leaves are turning — the perfect time for a fall-themed recipe for honey-roasted carrots and beets from Autumn and Bobby Calabrese.
“What I love about the honey-roasted carrots and beets is how simple they are to prepare, while still having that wow factor when it comes to flavor. That little kiss of honey really brings out the natural sweetness of the root vegetables, while the piney rosemary complements their earthy character,” says Bobby, a highly respected chef who has has spent more than 20 years working in top kitchens.
Both carrots and beets are in season and the colors mix together for a gorgeously vibrant side dish. When it comes to carrots, don’t just think orange: Check out your local farmers’ market to find red, white, purple and yellow versions. When picking out your vegetables, look for smooth, firm carrots with no cracks or splits, while smaller beets are more tender than larger ones.
Not only will you get to enjoy the beauty and flavors of these fall vegetables, you’ll also be getting their impressive health benefits: both beets and carrots contain fiber, vitamins A (especially carrots), K, and C and minerals like folate, magnesium, and potassium.
Total Time: 55 min. Prep Time: 15 min. Cooking Time: 40 min.
Yield: 6 servings (2/3 cup each)
Grocery List: 3 cups 1-inch cubes, raw, peeled beets (approx. 4 medium beets) 3 cups 1 1⁄4-inch pieces, raw, peeled carrots (approx. 6 medium carrots) 4 tsp. olive oil 2 Tbsp. raw honey 2 tsp. finely chopped fresh rosemary 1⁄2 tsp. sea salt (or Himalayan salt) 1⁄2 tsp. ground black pepper
Preparation: To get the full recipe, including ingredient amounts and step-by-step instructions, watch the FIXATE episode on Beachbody On Demand (message me for more info).