May 24, 2008
You don't need measurements here - but I've listed the proportions that I used; you can adjust each accordingly. The veg could be roasted in advance, then reheated in the balsamic and honey on the stovetop just before serving.
1Wrap the beets in foil and roast them in the oven (at 350F - 400F, or whatever temperature the oven happens to be on) for 45 minutes to an hour, until tender. Set them aside until cool enough to handle.
2Peel and chop the carrots and toss with a drizzle of oil in a baking pan. Roast for about half an hour, turning once or twice, until soft and starting to turn golden. Place the balsamic vinegar and honey in a large skillet, then add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan, and when the beets are cool enough to handle, peel them with your fingers and slice into wedges into the pan.
3Set it over medium-high heat and cook until the mixture bubbles and the liquid thickens, coating the carrots with a sticky glaze. Serve immediately, or cool and serve over a salad.