Name: Honey-Balsamic Glazed Roasted Beets & Carrots
Prep time: 30 min
Total time: 2 h 10 min
Yield: 1
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

Honey-Balsamic Glazed Roasted Beets & Carrots

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Prep Time:
30 minutes

Total Time:
2 hours 10 minutes

Vibrant roasted beets and carrots with a sweet balsamic glaze. Easy to make, top with creamy gorgonzola or goat cheese.

Ingredients:

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

Instructions:

Preheat oven to 400°F. Arrange beets on a large piece of heavy-duty foil. Drizzle with 1 tablespoon of olive oil, coat evenly, then seal the foil tightly. Roast on a baking sheet for 1 to 1 hour 15 minutes until very tender. Let beets cool for 15 minutes, then peel and cut into wedges.
Prepare the carrots by cutting them into 3-inch pieces crosswise, then quarter or halve if thin. Toss carrots in a medium bowl with 1 tablespoon of olive oil and 1/4 teaspoon of salt. Spread the carrots on a baking sheet and roast for 20 to 25 minutes or until tender and browned, remembering to turn them once during cooking.
Combine balsamic vinegar, honey, and pepper in a microwave-safe bowl. Microwave on High for 2 to 3 minutes, pausing every 30 seconds after 2 minutes, until the mixture boils and thickens slightly.
Place beets on a serving platter and season with the remaining 1/4 teaspoon of salt. Arrange carrots on top of the beets. Drizzle the vegetables with honey-balsamic glaze and garnish with basil.

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