Honey-Balsamic Glazed Roasted Beets & Carrots

 

3

large beets, tops trimmed

4

large carrots, peeled and cut into 1-inch chunks

Olive or canola oil

3

tablespoons balsamic vinegar

2

tablespoons honey or maple syrup

• 1 Wrap the beets in foil and roast them in the oven at 350°F for 1 1/2 hours. Set them aside until cool enough to handle.
• 2 Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a 15x10-inch baking pan. Roast for about 30 minutes, turning once or twice, until soft and carrots start to turn golden.
• 3 Combine the balsamic vinegar and honey in a large skillet, add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan.
• 4 When the beets are cool enough to handle, peel them with your fingers. Slice beets into wedges and place in skillet with carrots.
• 5 Heat vegetables over medium-high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediately, or cool and serve over a salad.