Honey-Balsamic Glazed Roasted Beets & Carrots

Roasting brings out the best flavor in veggies, especially beets and carrots. And, beets are in season in the summer and taste like CANDY when you roast them.

I truly believe these two sweet veggies really should always be served together. They can be plated hot with chicken, cooled over a salad, or eat them right out of the bowl with a fork. You choose!

Honey-Balsamic Glazed Roasted Beets & Carrots

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 3 large beets, tops trimmed, skin on
  • 4 large carrots, peeled
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey 

Directions

  1. Preheat oven to 350 degrees. Wrap the beets in tinfoil and roast them for 1.5 hours. Set aside and cool. When the beets are cool enough to handle, peel them with your fingers. Slice beets into wedges and set aside.
  2. Meanwhile, peel the carrots and toss with olive oil. Roast on a baking sheet for about 30 minutes, turning once, until soft and carrots start to turn golden.
  3. Combine the balsamic vinegar and honey in a large skillet over medium-high heat. Chop and add the carrots and beets to the skillet until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Remove from heat and serve immediately, or cool and serve over a salad. Enjoy! 

D911FC61-4D27-459A-A404-160A35162930

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s