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Honey-Balsamic Glazed Roasted Beets & Carrots

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Honey-Balsamic Glazed Roasted Beets & Carrots
  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 6
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Packed with color and flavor, these beautiful roasted beets and carrots in a honey-balsamic glaze are the perfect complement to any meal. Don't let cooking with beets intimidate you! When selecting your beets, choose those that weigh about 6 ounces each for ease of roasting and peeling. Prior to serving your balsamic beets and carrots, consider sprinkling gorgonzola or goat cheese on top for a creamy, cheesy flavor.
Updated May 19, 2021

Ingredients

  • 5 medium beets, tops trimmed
  • 2 tablespoons olive oil
  • 4 large carrots, peeled
  • 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon black pepper
  • 2 tablespoons thinly sliced fresh basil leaves

Steps

  • 1
    Heat oven to 400°F. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
  • 2
    Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
  • 3
    In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
  • 4
    Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots. Drizzle vegetables with honey-balsamic glaze, then top with basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    When in doubt, let beets roast a few minutes longer than you think you need to. A few extra minutes of roasting can make them significantly easier to peel.
  • tip 2
    Prior to serving your balsamic roasted beets and carrots, top with toasted pine nuts or chopped pistachios for extra flavor and texture.
  • tip 3
    Fresh parsley, chives, thyme and tarragon are nice substitutes for the fresh basil in this beets and carrots recipe. If using thyme or tarragon, use only 2 teaspoons.
  • tip 4
    Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition

120 Calories, 4 1/2g Total Fat, 1g Protein, 18g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
120
Calories from Fat
45
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
390mg
11%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
13%
Sugars
14g
Protein
1g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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