Cook up a Buzz Worthy Bunch of Carrots

Recipe: Honey Roasted Beets & Carrot

Beets & Carrots


1 pound new or baby carrots with tops
1 pound baby beets
2 teaspoons olive oil
3 tablespoons coconut oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 small onion, finely chopped
2 tablespoons bourbon
2 tablespoons organic honey
1 tablespoon water

Place a small roasting pan in oven and preheat oven and pan to 500°.

Cut greens off top carrots, leaving 1 inch of greenery on each carrot.

Cut greens and root off beets, slice into 1 or 2 inch slices.

Chop onion finely.

Stir together olive oil and 1 Tbsp coconut oil in preheated pan. Add carrots, beets, salt, and pepper; toss to coat. Bake 10 minutes.

In a small saucepan melt remaining 2 Tbsp. coconut oil over medium-high heat. Add onion; sauté 1 minute.

Remove from heat.

Stir in bourbon, honey and water.

Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium. Cook until mixture is reduced to a thin syrup.

Pour syrup over carrots; toss to coat. Bake 8 minutes or until carrots are crisp-tender.


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