Honey-Balsamic Glazed Roasted Beets & Carrots

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.

Prep Time

30

Minutes

Total Time

2:30

Hrs:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips from blogger, Julie Van Rosendaal
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 35),
  • Total Fat 3 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 100mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 4g,
    • Sugars 18g),
  • Protein 1g;
Percent Daily Value*:
    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.