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Spiced Roasted Beets & Carrots With Silan

By Debbie Kornberg

Serves 6


1 lb. carrots, peeled & quartered

½ lb. beets, peeled and cut into eighths (so they are similar in thickness to carrots.)

2 Tbsp. olive oil

2 tsp. SPICE + LEAF Kebab Blend

½ tsp. SPICE + LEAF Aleppo – (Can omit if you prefer it not to be spicy)

1.5 Tbsp. silan – date honey (or can use regular bee honey)



  • Preheat oven to 425 degrees. 

  • Place carrots, beets and olives in a bowl and coat with olive oil and spices. Mix well. Place on baking sheet with parchment paper. Drizzle date honey over carrots and beets.

  • Roast for 18 - 20 minutes at 425 degrees or until toasty brown and vegetables are cooked all the way through.

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