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Hot Honey Caramelized Carrots & Beets

Hot Honey Caramelized Carrots & Beets

  • Yield: 4-6 servings
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
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  • 2 bunches Carrots
  • 1 package Love Beets Cooked Beets, quartered
  • 1/4 cup Pine nuts
  • 2 tsp Fennel seeds
  • 1/2 tsp Garlic powder
  • 3/4 tsp Salt
  • 1/4 tsp Black pepper
  • 3 tbsp Hot honey, plus more to garnish
  • 2 tbsp Olive oil
  • 1 1/2 cup 5% Plain Greek yogurt


  1. Preheat oven to 425F.
  2. Slice carrots in half lengthwise. Place on a baking sheet lined with parchment paper.
  3. Stir together the olive oil, hot honey, fennel seeds, garlic, salt and pepper. Drizzle over the carrots and toss gently until evenly coated.
  4. Roast for 20-25 minutes, until the carrots are golden and fork tender.
  5. Toast the pine nuts in a dry pan over medium heat until golden brown, 3-5 minutes. Stir continuously to prevent burning.
  6. Spread the yogurt evenly on a serving platter. Top with the carrots, beets and pine nuts. Garnish with more hot honey, olive oil and salt.


Recipe adapted from