Roasted Beets With A Garlic, Thyme, Honey Glaze
These Roasted Beets are wrapped in foil with butter, garlic, and thyme. They are roasted until tender, then finished in a honey lemon glaze that turns the beets glossy and caramelized in a skillet. Simple enough for a weeknight side and special enough to bring to a gathering.
Servings: 4 servings
Calories: 261kcal
Equipment
Ingredients
Beets
- 2 pounds beets tops removed and scrubbed clean
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter cut into pieces
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 2 garlic cloves lightly smashed
Honey Lemon Glaze
- 1 tablespoon unsalted butter
- 3 tablespoons honey or more if you like them sweeter
- 1 teaspoon fresh lemon juice
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 400°F.
- If the beets are large, cut them in half. Leave the small and medium beets whole. Place them on a large sheet of heavy-duty aluminum foil.2 pounds beets
- Add the olive oil, butter, salt, pepper, thyme sprigs, and garlic, then toss to coat.2 tablespoons olive oil, 1 tablespoon unsalted butter, 1 teaspoon kosher salt, ½ teaspoon fresh ground pepper, 2 garlic cloves
- Wrap the foil tightly into a sealed packet, leaving a little room for steam.
- Place the packet on a baking sheet and roast for 35-50 minutes, or until the beets are fork-tender.
- Let the packet rest unopened for 10 minutes. Carefully unwrap and, once cool enough to handle, rub off the skins with a paper towel or your hands.
- Slice or quarter the beets into bite-sized pieces. Place chopped beets in a skillet and discard the thyme sprigs and garlic.
- Add the butter, honey, lemon juice, and apple cider vinegar.1 tablespoon unsalted butter, 3 tablespoons honey, 1 teaspoon fresh lemon juice, 1 teaspoon apple cider vinegar
- Heat the skillet over medium heat for 2-3 minutes until the glaze clings to every piece and the beets are glossy.
- Finish with flaky sea salt, freshly cracked black pepper, and a few fresh thyme leaves before serving.
Notes
- Store. Refrigerate leftovers in an airtight container for up to 4 days. Do not freeze.
- Reheat gently in a skillet to re-glaze rather than in the microwave, which can dry them out.
- Make Ahead. This recipe works well made a day ahead through the roasting step, then glazed just before serving by reheating the beets in a skillet and then adding the glaze ingredients.
- Size matters for even cooking. Cut large beets in half so everything finishes at roughly the same time. Leaving small and medium ones whole is fine; the goal is uniform size across the packet.
- Don't over-caramelize the glaze. Five to eight minutes in the oven or two to three minutes in a skillet is all it needs. The honey burns fast, watch it the entire time and pull it the moment it looks glossy and clinging rather than wet and liquid.
Nutrition
Calories: 261kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 760mg | Potassium: 759mg | Fiber: 6g | Sugar: 28g | Vitamin A: 251IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 2mg
