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    Home » Appetizers & Sides

    Maple Roasted Beets and Carrots

    Published: Oct 11, 2017 / Updated: Feb 4, 2021 / 126 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This maple roasted beets and carrots recipe is an easy, colorful, and healthy side dish. Perfect for your holiday table! Only 5 everyday ingredients are needed for this tasty recipe.

    close-up of maple roasted beets and carrots in a bowl

    I figured I'd make a standard roasted beets recipe better by adding in carrots. I love carrots.

    Beets... not so much. I mean they're ok, but not my favorite. 😉

    process shot of raw beets and carrots on a sheet pan

    I made this beets and carrots recipe for Canadian Thanksgiving. I slightly overcooked it, so I took 5 minutes off the recommended cooking time in the recipe below.

    They weren't mush, but I do prefer my veggies to be more tender-crisp than soft. The family liked this recipe, so that's good.

    I also have a feeling that this would be a great way to trick picky eaters into eating their beets. We're literally sugar coating them here. 🙂

    Love beets? Try my roasted beet hummus or my beet and spinach salad.

    bowl of roasted beets and carrots topped with parsley

    There really isn't much to this beets side dish, which is great when you've got plenty of things on the go.

    Coat the beets and carrots in some olive oil, roast them, take them out of the oven and add some butter and maple syrup, pop them back in the oven for a bit, and you're done. Easy!

    close-up of maple roasted beets and carrots in a bowl

    Hope you love this oven roasted beets and carrots recipe! Want to do just carrots? Try my maple roasted carrots.

    If you love sweet roasted carrots, you may also like my honey roasted carrots recipe. I also have an Instant Pot honey butter carrots recipe you may like.

    bowl of maple roasted carrots and beets

    Let me know if you have any questions or comments below!

    This maple roasted beets and carrots recipe is an easy, colorful, and healthy side dish. Perfect for your holiday table!

    Maple Roasted Beets and Carrots

    This maple roasted beets and carrots recipe is an easy, colorful, and healthy side dish. Perfect for your holiday table!
    4.97 from 31 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 263 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 5 large carrots peeled & sliced
    • 4 medium beets peeled & diced
    • 2 tablespoons olive oil
    • Salt & pepper to taste
    • 2 tablespoons butter
    • 3 tablespoons pure maple syrup

    Instructions
     

    • Preheat oven to 425F and move the rack to the middle position.
    • Cut the beets and carrots into pieces that are roughly the same size, and place the pieces on a large baking sheet.
    • Drizzle the olive oil onto the beets and carrots and add salt & pepper. Toss until they're coated. Spread them out in an even layer. 
    • Roast for about 15 minutes, or until they veggies are tender-crisp (this will vary depending how big the pieces are). 
    • Take the baking sheet out of the oven and add the butter and maple syrup directly to the baking sheet. Let the butter melt then toss it again until everything is coated. 
    • Return the baking sheet to the oven for another 5 minutes. 
    • Serve immediately. 

    Notes

    • Serves 4+.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 263kcalCarbohydrates: 35gProtein: 4gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 15mgSodium: 246mgPotassium: 876mgFiber: 7gSugar: 25gVitamin A: 15266IUVitamin C: 14mgCalcium: 75mgIron: 2mg
    Keyword beets and carrots
    Author Natasha Bull
    « Spicy Chipotle Sweet Potato Soup
    Fall Fattoush Salad Recipe »

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    1. Aishath Ahmed says

      January 24, 2021 at 8:41 AM

      5 stars
      Hi can we freeze this to use later?

      Reply
      • Natasha says

        January 24, 2021 at 11:14 AM

        I am not sure the glaze will thaw out too well. You could try, but I think they would be better fresh.

        Reply
    2. Deanna says

      January 17, 2021 at 7:31 PM

      Can you use already cooked beets for this?

      Reply
      • Natasha says

        January 17, 2021 at 7:36 PM

        I'd probably cook the carrots ahead of time, in that case, too... and then reduce the total cook time.

        Reply
    3. Joyce says

      December 23, 2020 at 6:30 AM

      Hi Natasha, if I wanted to roast these a day ahead and leave the last step of butter and maple syrup for the following day would it alter the texture?
      Thanks
      Joyce

      Reply
      • Natasha says

        December 23, 2020 at 10:25 AM

        I think that should be fine! 🙂

        Reply
    4. ashley says

      December 21, 2020 at 4:45 PM

      Sounds yummy and healthy! I've been getting lots of beets in my organic vegetable deliveries and have been looking for new recipes. I can't wait to make this tonight, so simple! Thanks for sharing

      Reply
      • Natasha says

        December 21, 2020 at 5:18 PM

        You're welcome!! I hope you love it. XO

        Reply
    5. Adele says

      December 9, 2020 at 5:22 AM

      5 stars
      This is a gorgeous side dish! Absolutely delicious and easy to prepare. I have leftovers and will use them to throw on some greens for a salad. I’ll use the dressing recipe from your beet and spinach salad that I’ve made now a few times. I served this dish with your Chicken Marsala as you suggested.
      The only thing I may alter, the roasting time wasn’t enough for me. I probably had too big of pieces. And in the end I put them in the microwave. I will certainly make this again!
      Thanks again Natasha!

      Reply
      • Natasha says

        December 9, 2020 at 10:20 AM

        I'm so happy you enjoyed it (and the Chicken Marsala and that salad dressing haha)! 🙂 Yup, it definitely varies depending on what size you cut the veggies and how tender you want the end result to be.

        Reply
    6. James McKinley says

      December 4, 2020 at 12:45 PM

      5 stars
      This sounded unappetizing to me: add a peeled, diced parsnip. They're mild and add to the overall taste and texture.

      Reply
    7. Leslie Fisher says

      November 23, 2020 at 8:09 AM

      5 stars
      Love this ! A bowl of these will be on our US Thanksgiving table 😋 Thank you!

      Reply
      • Natasha says

        November 23, 2020 at 9:45 AM

        Wonderful! You're welcome. 🙂 Enjoy!

        Reply
    8. Melissa T says

      November 21, 2020 at 5:01 PM

      5 stars
      First time making this recipe and my hubby agreed it should be added to the rotation! I used Trees Knees Spicy Maple since its lower carb.

      Reply
      • Natasha says

        November 21, 2020 at 6:32 PM

        Woo hoo!!

        Reply
    9. Ashley says

      November 10, 2020 at 4:51 PM

      5 stars
      I love this recipe. I always am looking for new beet recipes. I can’t say it’s the healthiest... but it’s delicious.

      Reply
      • Natasha says

        November 11, 2020 at 10:49 AM

        Totally! I'm so glad you enjoyed it! 🙂

        Reply
    10. Margaux Lacasse says

      October 15, 2020 at 6:01 PM

      5 stars
      love this recipe. i added kohlrabi and they were a great additional imo. they looked like turkish delights and really complimented the flavour of the beets and carrots. i roasted these at 350 for 45 mins (because i was baking chicken thighs at the same time) and then increased the heat to 425 and added coconut oil and maple syrup. delish!

      Reply
      • Natasha says

        October 16, 2020 at 9:06 AM

        Wonderful! I'm so happy it worked out. I haven't had kohlrabi for ages.

        Reply
    11. L says

      September 28, 2020 at 6:56 PM

      Very tasty. I will make it again

      Reply
      • Natasha says

        September 28, 2020 at 8:03 PM

        Excellent! 🙂

        Reply
    12. Lauren says

      May 6, 2020 at 10:18 PM

      Oh, thank you! I just made these,I threw in some yams, which I don't really care for, they were AMAZING with the glaze and Beet juices....I had only a splash of syrup so I used honey, cilantro, garlic and some fresh Thyme. So easy, and maybe the best thing I've ever eaten lol.

      Reply
      • Natasha says

        May 7, 2020 at 8:34 AM

        Awesome!! I am so happy to hear that hahaha.

        Reply
    13. MPaula says

      April 29, 2020 at 10:04 PM

      4 stars
      I didn't have carrots so I used parsnips, which were great. I will make them again. However, the beets didn't seem to take on the sweetness.

      Reply
      • Natasha says

        April 30, 2020 at 10:07 AM

        I'm glad you liked it!! Hmm... not sure why?

        Reply
    14. Angie says

      April 28, 2020 at 6:57 PM

      5 stars
      I made this tonight and it was delicious! It did take quite a bit longer to cook and I cut the pieces small, but it's amazing!

      Reply
      • Natasha says

        April 29, 2020 at 11:01 AM

        So glad you liked it!!

        Reply
    15. Jennifer says

      April 28, 2020 at 1:20 PM

      5 stars
      This was delicious! Thank you! I sautéed some kale, and then added the roasted beets/carrots to the kale. Soooo good!

      Reply
      • Natasha says

        April 28, 2020 at 1:23 PM

        So glad you enjoyed it! I love the kale idea!

        Reply
    16. Scott H says

      April 25, 2020 at 5:28 PM

      5 stars
      This is now a family favorite. I have made it three times. Made it twice following your recipe and once using rendered balsamic instead of maple. Kids would definitely prefer the maple. Thanks for posting.

      Reply
      • Natasha says

        April 25, 2020 at 5:31 PM

        That's great!! I'm so pleased that they like it!! Thanks for taking the time to comment. 🙂

        Reply
    17. marilyn says

      March 25, 2020 at 6:04 PM

      5 stars
      I have a juice store that i had to close due this [edited]. I brought lots of veggies home.... I tried this recipe tonight and it was easy and so good....... So we had a cucumber salad , Celery soup and the carrots and beets..... thanks for the recipe

      Reply
      • Natasha says

        March 25, 2020 at 9:04 PM

        I'm so sorry to hear about your juice store, Marilyn. 🙁 I hope you're able to re-open, and if I lived near you, I'd love to buy some fresh juice! I'm so glad this recipe worked out for you. (I edited your comment because I was advised that using any of the buzzwords surrounding this current situation may be bad for my site in Google’s eyes, so I am erring on the side of caution.)

        Reply
    18. Emilie says

      January 8, 2020 at 10:47 AM

      Just curious, about how does much each serving makes?

      Reply
      • Natasha says

        January 8, 2020 at 11:01 AM

        What do you mean exactly? It really depends on how much people eat, how small you chop the veggies, etc. I guessed the whole batch feeds 4, but you could probably stretch it to 6.

        Reply
        • Emilie says

          January 8, 2020 at 11:53 AM

          I mean serving size. Is the serving size for a person about a cup, or maybe a half-cup? I'm asking because I want to do a sampling of this recipe and want to know how many samples I can get from 1 serving.

          Reply
          • Natasha says

            January 8, 2020 at 12:23 PM

            About a cup, I would say.

            Reply
        • addie says

          March 8, 2020 at 2:42 PM

          your website doesn't tell enough info. Too many adds and pictures. I couldn't find what temp. to put my oven on. I was about to feed my family under cooked or over cooked food!!!

          Reply
          • Natasha says

            March 8, 2020 at 3:02 PM

            Hi Addie, I think you’re not actually looking at the recipe card (you would have scrolled past it to leave me this comment). It says the oven temperature and everything.

            Reply
          • Britney says

            April 21, 2020 at 10:06 AM

            Crisis averted Addie! You certainly wouldn't wanna serve them raw veggies! 🤦🏻‍♀️

            Reply
    19. Darlene says

      October 29, 2019 at 2:32 PM

      I made these last week and they were so very delectable. Thank-you so very much for your great recipes.

      Reply
      • Natasha says

        October 29, 2019 at 4:49 PM

        Aww so glad you liked them! Thank you ❤️

        Reply
    20. Darlene says

      October 29, 2019 at 2:22 PM

      I accidentally added the maple syrup into the oil can i still roast them like normal ? Or do i need to throw them out ?

      Reply
      • Natasha says

        October 29, 2019 at 4:49 PM

        It might burn the syrup, but you could give it a try. Perhaps line your baking sheet with foil for easy cleanup. And check on them periodically. Let me know how it goes!

        Reply
    21. Nicole says

      September 16, 2019 at 2:40 PM

      Just wondered, can you make this from frozen sliced beets/carrots?

      Reply
      • Natasha says

        September 16, 2019 at 8:58 PM

        Hi! I haven’t tried that, but I don’t see why it wouldn’t work. It may take a little longer.

        Reply
        • Nicole says

          September 19, 2019 at 6:11 PM

          Thanks for the quick response! I did end up using fresh veggies. This was amazing! I am so not a fan of beets (used to HATE them, lately barely tolerate them) but I actually was excited to eat these, and was a huge fan!!! Thanks for the awesome recipe.
          And for you cooks who read comments to see if a recipe is worth a try - this one is DEFINITELY a winner!

          Reply
          • Natasha says

            September 20, 2019 at 10:17 AM

            I am so glad you liked it!! 🙂

            Reply
          • Renay says

            January 12, 2020 at 12:19 PM

            I will be using golden beets, carrots, red onions and garlic - all fresh vegetables. I am submitting honey for the maple syrup

            Reply
    22. Lisa M Stephenson says

      September 7, 2019 at 7:47 PM

      5 stars
      Just learning about trying to eat healthy. My husband is going through his 3rd bout with kidney cancer. He is a very much a fast food person if you let him. Anyway just wanted to say how great this was! First time roasting veggies. It was perfect. My husband says he is ready to vegan! I think that is a stretch but thank you for helping me be a better wife.

      Lisa.

      Reply
      • Natasha says

        September 7, 2019 at 7:49 PM

        Awww I am so happy to hear that, Lisa! You're very welcome. 🙂

        Reply
        • Bob says

          September 28, 2019 at 2:12 PM

          5 stars
          Wishing you and your husband all the best, Lisa.

          If protein is a concern (i.e., not getting enough), there are many plant-based sources, including beans, nuts and seeds -- although you probably already knew that! As you also no doubt know, it's always a good idea to run dietary changes past your doctors.

          Sending healing thoughts,

          Bob

          Reply
    23. Cassie says

      April 15, 2019 at 2:08 PM

      Yum!! Made it for the first time last night and loved it, and I don’t like beets!

      Reply
      • Natasha says

        April 16, 2019 at 7:46 PM

        I'm so pleased to hear it, Cassie!

        Reply
    24. Chrissy says

      January 17, 2019 at 2:43 PM

      I just discovered you! I'm excited to give this a try tonight along with your creamy garlic chicken. Not a fan of beets. I juice them and they're pretty tough to get down, however, my husband and I are trying to eat better and your recipe and the comments convinced me to go for it! I'll let you know!

      Reply
      • Natasha says

        January 18, 2019 at 8:37 AM

        I hope you like the recipes! I feel the same way about beets. I just can't quite make myself love them, but I do occasionally eat/drink them for health reasons.

        Reply
    25. Mike Levesque says

      December 31, 2018 at 8:21 PM

      5 stars
      Natasha,

      OMG... made this for my wife and I for our Annual New Year’s Eve dinner... will be a permanent addition... sooo good! Thanks for sharing the recipe.

      Mike

      Reply
      • Natasha says

        December 31, 2018 at 8:26 PM

        So happy you liked them, Mike! Happy new year!! 🙂

        Reply
    26. Susan Brusse says

      December 30, 2018 at 6:24 PM

      Made this last night everyone loved it- even though I forgot the maple syrup 😬 the grandkids loved it- definitely will make it again !

      Reply
      • Natasha says

        December 30, 2018 at 6:41 PM

        Haha that's funny. I'm glad it still worked out!

        Reply
    27. Caroline Stickle says

      December 4, 2018 at 1:11 PM

      5 stars
      Thanks for the idea. I already had cooked beets so I cooked some carrots and then mixed them to gather with generous amount of butter and sautéed until almost dry and then added the maple syrup and seasonings. Loved the flavour. Will make it again this simple way Carol

      Reply
      • Natasha says

        December 6, 2018 at 8:08 AM

        I like your take on this recipe! You are very welcome for the idea. 🙂

        Reply
    28. Jess says

      November 21, 2018 at 7:29 AM

      Do you think butternut or acorn squash could be added?

      Reply
      • Natasha says

        November 21, 2018 at 7:56 AM

        I do! I think timing would still be similar. 🙂 Happy Thanksgiving!

        Reply
    29. Kendra says

      November 20, 2018 at 12:21 PM

      5 stars
      Is that parsley on them in ur photos? I don’t notice it on the ingredient list???!!! Looks so yummy can’t wait to try!!!

      Reply
      • Natasha says

        November 20, 2018 at 2:20 PM

        It sure is! I just used it for photo garnish.. feel free to add if you wish. 🙂

        Reply
    30. Amy Winterstein says

      November 16, 2018 at 10:27 AM

      Sounds awesome. I have made a sort of purée of beets and carrots for years. It has butter, sugar (not as healthy as maple syrup!) salt and lemon juice, and, after being combined in the blender, comes out smooth and a pretty pink. The two veggies together create a flavor that tastes different than each would by themselves. People who don't care for one or the other have usually loved the combo. Your recipe sounds much easier than mine. Next time I'm in the mood for beets and carrots I'm going with your recipe...:-)

      Reply
      • Natasha says

        November 16, 2018 at 8:38 PM

        Oooh that sounds yummy! I love purées. My mom makes an awesome one with celery root. Hope you'll like this recipe, Amy!

        Reply
      • Kendra says

        November 20, 2018 at 12:20 PM

        I would like ur purée recipe!

        Reply
    31. Ernie Hall says

      November 12, 2018 at 6:24 AM

      5 stars
      This was a easy side dish, the family loved it. It’s my wife’s new favourite veggie dish.

      Reply
      • Natasha says

        November 13, 2018 at 12:25 PM

        So glad to hear it! Thank you!

        Reply
    32. Dianne says

      October 23, 2018 at 7:12 PM

      5 stars
      These were super delicious. I used fresh carrots and frozen sliced beets and it wonderful. My new favourite veggie dish. Thank you for this recipe.

      Reply
      • Natasha says

        October 23, 2018 at 8:34 PM

        That's great to hear! Thanks for letting me know, Dianne! 🙂

        Reply
    33. Lisa says

      October 20, 2018 at 3:32 PM

      If i wanted to add in mini red skin potatoes, would the roasting time still be the same?

      Thanks!

      Reply
      • Natasha says

        October 20, 2018 at 4:38 PM

        Hi Lisa, I have a feeling the potatoes may take a little longer, so I’d give them a head start. I’d probably cut them in half and give them a 10 minute head start, but I haven’t tested this. Let me know how it goes!

        Reply
    34. Leonie says

      October 11, 2018 at 8:13 PM

      Hey! Looking to make these.. are the beets supposed to be boiled/cooked already before putting them in the oven? I’ve never peeled uncooked beets before so just checking haha!
      Thanks

      Reply
      • Natasha says

        October 14, 2018 at 5:54 PM

        Hi Leonie! Nope, I peel them raw. 🙂 Hope you enjoy the recipe!

        Reply
    35. Kirk says

      October 7, 2018 at 6:28 PM

      5 stars
      Great side dish. Very quick and tasty way to enjoy hearty root veggies. Thanks!

      Reply
      • Natasha says

        October 7, 2018 at 6:56 PM

        Very happy to hear that you liked it, Kirk!

        Reply
    36. Pamela says

      October 6, 2018 at 11:56 AM

      I just wanted to come back and let you know these were a huge hit at dinner last night. I almost tripled the recipe and roasted the veggies separately. After roasting I put all Ina large crockpot and took over to the in-laws. I then put the butter and maple syrup and mixed and it was probably another 30 minutes before we had dinner. I had them on the warm setting. They were really delicious and everyone liked them!

      Thank you and Happy Thanksgiving!

      Reply
      • Natasha says

        October 6, 2018 at 12:11 PM

        Thanks for letting me know! I’m so glad it worked. Happy thanksgiving!

        Reply
    37. Pamela says

      September 29, 2018 at 9:32 AM

      I'm planning on making a double batch of these next weekend has anyone tried keeping them warm in a crockpot for about an hour? Im making them for Thanksgiving but it's not at my house so need to transport and keep warm for a bit.

      Reply
      • Natasha says

        September 29, 2018 at 10:43 AM

        I think that would work, Pamela.

        Reply
    38. Emily says

      September 28, 2018 at 5:51 PM

      Do I need to peel the beets first?

      Reply
      • Natasha says

        September 28, 2018 at 6:07 PM

        I do! Hope you enjoy the recipe. ❤️

        Reply
      • Charlotte King Potter says

        July 21, 2019 at 10:37 PM

        I remove skin after cooking, it slides right off.

        Reply
        • Natasha says

          July 22, 2019 at 8:29 AM

          Good idea!

          Reply
    39. Annette says

      September 26, 2018 at 12:20 PM

      5 stars
      Just made these. So delicious and easy to make. Thank u.

      Reply
      • Natasha says

        September 26, 2018 at 6:49 PM

        I'm so happy you liked them, Annette! 🙂

        Reply
    40. Kathy Stefureak says

      September 23, 2018 at 5:33 PM

      Delicious, will be making this again! thanks

      Reply
      • Natasha says

        September 23, 2018 at 8:33 PM

        So glad you liked them, Kathy!! Thanks for letting me know. 🙂

        Reply
    41. Brittany says

      September 21, 2018 at 5:20 PM

      Do I boil the beets first?

      Reply
      • Natasha says

        September 21, 2018 at 5:32 PM

        Nope. They roast at a similar rate as the carrots. Just roast them until they’re tender crisp.

        Reply
    42. Jenn says

      August 30, 2018 at 5:11 PM

      5 stars
      These have become a family favourite in our house - we have used traditional beets, candy cane beets and golden beets as well as heirloom carrots and all taste delicious!! Super easy - great colours to add to a meal.

      Reply
      • Natasha says

        August 30, 2018 at 7:36 PM

        I'm so happy to hear that, Jenn! 🙂

        Reply
    43. Retiree2 says

      August 25, 2018 at 8:00 AM

      Fresh beets and carrots, excellent recipe, easy and requests to make again 😊

      Reply
      • Natasha says

        August 25, 2018 at 11:08 AM

        That's great! So happy it worked out!

        Reply
    44. Mariane McKiernan says

      August 23, 2018 at 8:32 AM

      My daughter and husband devoured the beets and they are not a fan of beets! So easy, so good, don’t change a thing! I served them with grilled pork chops!

      Reply
      • Natasha says

        August 25, 2018 at 11:09 AM

        That's so good to hear, Mariane! 🙂

        Reply
    45. Claire Pintacura says

      August 17, 2018 at 2:17 PM

      Can these be made day before??

      Reply
      • Natasha says

        August 17, 2018 at 2:37 PM

        I think that would work fine, but I haven't tried re-heating them. Hope you enjoy the recipe!

        Reply
      • Jenn says

        August 31, 2018 at 5:59 AM

        I have re-heated them and it has worked just fine but I don’t cook any longer than needed so they are tender but not mushy. I have also made large batches and frozen them in individual serving size bags so I can pull out as a side for lunches.

        Reply
    46. kim says

      July 7, 2018 at 5:33 AM

      5 stars
      Tried this last night. It was delicious!!! Will definitely make this again. Now to peruse some of your other recipes....

      Reply
      • Natasha says

        July 7, 2018 at 10:39 AM

        So glad to hear it, Kim! Thanks for letting me know. I hope you find more recipes you like here. 🙂

        Reply
    47. Rushed mommy says

      October 30, 2017 at 2:37 PM

      5 stars
      This looks scrumptious! Don't Have maple syrup on hand, but i do have organic honey... How do you think that would taste? Too sweet?

      Reply
      • Natasha says

        October 30, 2017 at 2:45 PM

        Hello! Thank you! I think the honey would taste great. Maybe put a bit less in and then give them a taste test so you can always add more if needed. Maple syrup is super sweet too, so I don't see why honey wouldn't work. Enjoy! 🙂

        Reply
    48. Sher says

      October 17, 2017 at 12:41 PM

      juat tried it, it was fabulous thank you!!

      Reply
      • Natasha says

        October 17, 2017 at 12:56 PM

        So happy to hear it! Thanks for leaving a comment, Sher! 🙂

        Reply
    49. Agness of Run Agness Run says

      October 12, 2017 at 3:25 AM

      Yum! This is what I call a nutrient-dense bowl, Natasha! Perfect recipe for autumn and the cold weather. Keep up the awesome job!

      Reply
      • Natasha says

        October 12, 2017 at 6:46 AM

        Thanks so much!!

        Reply
    50. Natasha's Sister says

      October 11, 2017 at 8:55 AM

      5 stars
      Omg you actually made two recipes in a row for me. These can't be beet. Are you making them for Christmas for me?

      Reply
      • Natasha says

        October 11, 2017 at 9:03 AM

        No.

        Reply
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