Ingredients
For the Roasted Vegetables
3 medium carrots, peeled and sliced into coins
2 medium beets, peeled and diced
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
Salt & black pepper, to taste
For the Honey Drizzle
2 tbsp honey
1 tbsp lemon juice
1 tsp olive oil
For Serving
⅓ cup crumbled feta cheese
2 tbsp chopped parsley
1 tbsp toasted pistachios (optional)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the carrots and beets with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Spread the vegetables onto the baking sheet in a single layer.
Roast for 28–32 minutes, tossing halfway, until tender and caramelized.
In a small bowl, whisk together honey, lemon juice, and olive oil until smooth.
Transfer roasted vegetables to a serving dish. Drizzle generously with the honey mixture.
Top with crumbled feta, chopped parsley, and pistachios if using.
Serve warm as a vibrant side dish or over greens for a light meal.
Nutritional Information (Approx per serving, 4 servings)
Calories: 185
Protein: 4g
Carbohydrates: 24g
Fat: 8g
Fiber: 4g
Sugar: 16g
enjoy