Side Dish Recipe ★ Roasted Beets and Carrots with Honey-Balsamic Glaze

Beets and carrots roasted in the oven, then simmered in an easy glaze and served.

Ingredients

• 8 carrots, or more to taste, cut into 1-inch chunks
• 1 tablespoon olive oil
• 4 medium beets, trimmed and scrubbed
• 2 tablespoons honey, or more to taste
• 3 tablespoons balsamic vinegar

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
3. Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
4. Peel and chop beets into 1-inch pieces.
5. Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Nutrition Facts

• calories154.3
• carbohydrateContent29.9 g
• fatContent3.8 g
• fiberContent5.7 g
• proteinContent2.5 g
• saturatedFatContent0.5 g
• sodiumContent151.5 mg
• sugarContent21.6 g