This colorful side dish of Honey Roasted Beets, Carrots and Parsnips will brighten up any dinner table.
I’m a huge fan of roasting vegetables. Preparing them requires minimal effort and cutting up a bunch of vegetables for a dish is a great way to practice your knife skills. I’m always testing out combinations of vegetables to roast and this is one of my new favorites.
Beets, carrots and parsnips all have a natural sweetness to them. Honey helps to enhance the sweetness. There’s also a mild earthy flavor that comes through from this combination. This trio of vegetables is roasted together with garlic and thyme. A little fresh lemon juice is squeezed on at the end.
HOW TO CHOOSE AND STORE BEETS, CARROTS AND PARSNIPS
- Look for beets that are firm, unbruised, with smooth skin. Avoid bunches with wilted leaves. The leaves should be dark green.
- Cut off the greens before storing. Leave 1 inch of the stem attached.
- Don’t toss those greens! Fresh beet greens are good for 2 -3 days. Use them in a soup or salad. Better yet, sauté them in a little olive oil, with salt and pepper. Throw a little shallot into while you're at it.
- Beets can be stored in a silicone storage bag or plastic bag for up to three weeks in the refrigerator.
- Look for carrots that are bright orange with no splits in the skin.
- Remove carrot green tops then store the carrots in a silicone storage bag or plastic bag in your refrigerator’s vegetable crisper.
- Carrots can be stored in a silicone storage bag or plastic bag for 7 – 10 days in the refrigerator.
- Look for small to medium sized parsnips that are white with no yellow or brown color on the skin.
- Parsnips can be stored in a silicone storage bag or plastic bag for up to two weeks in the refrigerator.
TIP – HOW TO REMOVE BEET JUICE STAINS FROM YOUR HANDS OR A CUTTING BOARD
TO REMOVE STAINS FROM HANDS
- Squeeze lemon juice on your hands, rub them together, then rinse with soap and warm water.
- If your hands are heavily stained, soak them in lemon juice (two lemons) for a few minutes then rinse with soap and warm water.
- You can wear food grade disposable gloves to avoid staining your hands at all. Make sure the gloves are 100% latex free, non-sterile and powder free. The box will list if the gloves are safe for food handling.
TO REMOVE STAINS FROM A CUTTING BOARD
- Cut a lemon in half. Sprinkle coarse salt and lemon juice onto the cutting board and scrub the board the lemon half. Use the sides of the for extra abrasion while cleaning. Rinse with warm water and repeat if necessary.
- You can substitute baking soda for the coarse salt.
HOW TO MAKE HONEY ROASTED BEETS, CARROTS AND PARSNIPS
RECOMMENDED KITCHEN TOOLS
Handheld citrus juicer
Trim the top and bottom of the beets. Peel the beets with a vegetable peeler then cut into chunks (about 1 1/2”).
Peel the parsnips with a vegetable peeler then cut into even sized chunks.
Peel the carrots with a vegetable peeler then cut into even sized chunks.
In a small bowl mix together garlic, thyme, olive oil, honey, salt and pepper. Place the vegetables on the parchment lined sheet pan. Pour the garlic thyme and oil mixture over the vegetables and coat evenly. Make sure the vegetables are spread out evenly on the pan. Put the vegetables into a preheated 400-degree oven for 40 – 45 minutes. Check doneness by piercing with a fork. Transfer vegetables to a serving bowl. Squeeze fresh lemon juice over vegetables and serve.
Watch the video below to see how I made this recipe.
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Honey Roasted Beets, Carrots and Parsnips
- 2 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 2 tablespoons olive oil
- 2 tablespoon honey
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 carrots peeled, cut into even sized chunks
- 3 parsnips cut into even sized chunks
- 3 beets peeled, cut into 1 1/2” chunks
- 1 lemon juiced
Preheat oven to 425 degrees and line a sheet pan with parchment paper. Set aside.
In a small bowl mix together garlic, thyme, olive oil, honey, salt and pepper.
Place the vegetables on the parchment lined pan. Pour the garlic thyme and oil mixture over the vegetables and coat evenly. Make sure vegetables are spread out evenly on the pan.
Roast for 40 to 45 minutes until the beets are tender. Check doneness by piercing with a fork.
Transfer vegetables to a serving bowl. Squeeze fresh lemon juice over vegetables and serve.
Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!