If you have ever had the unquenching desire to dazzle your family with really bad puns, have I got the recipe for you! Priceless gems such as, "Time to start dropping some hot beets up in here" and "I'm laying down the beets" will soon start flowing off your tongue like some def kitchen jam master.
That alone is reason enough to make my Honey Roasted Beets with Balsamic and Thyme recipe!
A secondary reason to serve up some beets is because they taste sweet, succulent, and slightly earthy. But those puns...
Typically I pickle most of the beets I grow in my garden, but this year I've really enjoyed branching out and roasting them for easy side dishes as well. This recipe combines a number of my favorite flavors - tart balsamic vinegar, the sweetness of honey, and of course the subtle hint of thyme.
I also tested out a new product for this recipe that I love. These silicone baking mats are absolutely fantastic! Place them on any baking sheet for an instant non-stick surface that is a breeze to clean up. They actually work better as a non-stick surface than my non-stick baking sheets.
The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com without any additional cost to you.
Honey Roasted Beets with Balsamic and Thyme
- 3-4 lbs Beets
- 2 tbsp Honey
- 1 tbsp Balsamic Vinegar
- 1 tbsp Olive Oil
- 2 tsp Fresh Thyme Leaves
- Salt and Pepper to taste
- Peel the beets and chop them into 1 ½" chunks.
- Preheat the oven to 400 degrees.
- Heat the honey slightly to thin and toss with remaining ingredients and combine with beets.
- Roast in oven for 40 minutes, or until easily pierced with a fork.
If you enjoyed reading my Honey, Balsamic, and Thyme Roasted Beets recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.