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Honey-Balsamic Glazed Roasted Beets & Carrots

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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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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

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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.

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.

Got questions? Our experts have the answers. Ask Betty now.

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.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 4/11/2012 4:41:56 PM REPORT ABUSE rcee said:

Rating:

Yumm!

This reply was: Helpful Inspiring

Posted 9/28/2011 8:32:20 PM REPORT ABUSE kcKristi said:

Rating:

This was such an excellent dish! It looks holiday-table ready, as well. I will definitely cook this again.

This reply was: Helpful Inspiring

Posted 2/9/2011 11:28:11 PM REPORT ABUSE hotally said:

Rating:

I loved this recipe!!!I did make some changes because of the preperation time. I used one can of pickled beets and one can of baby carrots. I am not a big fan of balsamic vinegar. So instead I used 3 Tablespoons of the pickle beetjuice from the beets and the honey. I fixed it just like the recipe said to cook it. Ecept I held back the baby carrots and just cooked the beets untill it thicken. Otherwise the carrots get kind of mushy. This is quick and delicious!! I could have this for desert. Thank you for posting this recipe. ~Lois

This reply was: Helpful Inspiring