Roast Beet with Honey Rosemary
Elevate your side dish game with this irresistible Roast Beet with Honey Rosemary recipe, a delightful blend of earthy, sweet, and herbal flavors. Perfectly roasted beet wedges are caramelized in a golden honey glaze and infused with the aromatic essence of fresh rosemary for a dish that's as stunning as it is delicious. With just 15 minutes of prep and simple ingredients like olive oil, black pepper, and a touch of salt, these tender and slightly crisp beets make the perfect complement to any meal. Whether served warm or at room temperature, this easy, gluten-free recipe is a guaranteed showstopper, ideal as a side dish or a vibrant salad topping. Experience the natural sweetness and depth of flavor in every bite!
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Recipe Information
Ingredients
- 4 medium-sized beets
- 2 tablespoons olive oil
- 1.5 tablespoons honey
- 2 sprigs fresh rosemary
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat the oven to 400°F (200°C).
Rinse the beets thoroughly under cold water to remove any dirt. Pat them dry with a paper towel.
Peel the beets using a vegetable peeler and cut them into evenly sized wedges, about 1 inch thick.
Place the beet wedges in a large mixing bowl. Drizzle with olive oil and sprinkle with salt and black pepper. Toss well to coat evenly.
Transfer the beets to a baking sheet lined with parchment paper. Spread them out into a single layer to ensure even roasting.
Nestle the fresh rosemary sprigs among the beet wedges to infuse the beets with their aroma.
Roast in the preheated oven for 40 minutes, flipping the beets halfway through cooking to ensure even caramelization.
While the beets are roasting, prepare the honey glaze by warming the honey slightly in a microwave or small saucepan to make it easier to drizzle.
Remove the beets from the oven after 40 minutes and drizzle the honey over them. Toss gently with a spatula to coat the beets in the glaze.
Return the glazed beets to the oven and roast for an additional 10-15 minutes, until they are tender and slightly caramelized.
Remove the beets from the oven and carefully discard the rosemary sprigs. Let the dish cool for 5 minutes before serving.
Serve warm or at room temperature as a side dish or salad topping. Enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 48.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
