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Honey-Balsamic Glazed Roasted Beets & Carrots

Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe.
Just five simple ingredients is all you need to create magical flavor and aroma with roasted beets and carrots.

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 (4) 3 Reviews
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  • Prep Time 30 min
  • Total Time 2 hr 30 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

Honey-Balsamic Glazed Roasted Beets and Carrots

EXPERT TIPS

Expert Tips

You don't need measurements - but I've listed the proportions that I used; you can adjust each accordingly. The vegetables could be roasted in advance, then reheated in the balsamic and honey on the stovetop just before serving. - Wash beets and carrots before roasting/peeling. - Cut the green tops off of beets before roasting; beet greens can be added to salads, steamed, sautéed, etc. - Multi-tasking; peel and cut carrots while beets roasting; peel beets after roasting while carrots are roasting. - To peel beets, I suggest wearing rubber gloves and peel under cold running water. - The recipe works well while roasting a meat entrée; can roast veggies at the same time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
100mg
100%;
Total Carbohydrate
24g
24%
(Dietary Fiber
4g
4%
  Sugars
18g
18%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
240%;
Vitamin C
6%;
Calcium
4%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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