Honey-Balsamic Glazed Roasted Beets & Carrots

Honey-Balsamic Glazed Roasted Beets & Carrots

AuthorJulie

3 largish beets, tops trimmed
4 largish carrots, peeled and cut into 1" chunks
olive or canola oil, for cooking
3 tbsp balsamic vinegar
2 tbsp honey or maple syrup

1

Wrap 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.

2

Peel 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.

3

Set 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.

Ingredients

 3 largish beets, tops trimmed
 4 largish carrots, peeled and cut into 1" chunks
 olive or canola oil, for cooking
 3 tbsp balsamic vinegar
 2 tbsp honey or maple syrup

Directions

1

Wrap 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.

2

Peel 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.

3

Set 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.

Honey-Balsamic Glazed Roasted Beets & Carrots
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