Name: Roasted Beets and Carrots with Honey-Balsamic Glaze
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 1
Ingredients: 8 carrots, or more to taste, cut into 1-inch chunks; 1 tablespoon olive oil; 4 medium beets, trimmed and scrubbed; 2 tablespoons honey, or more to taste; 3 tablespoons balsamic vinegar

Roasted Beets and Carrots with Honey-Balsamic Glaze

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Prep Time:
20 minutes

Cook Time:
95 minutes

Total Time:
115 minutes

Elevate oven-roasted carrots and beets with a delicious honey balsamic glaze.

Ingredients:

8 carrots, or more to taste, cut into 1-inch chunks
1 tablespoon olive oil
4 medium beets, trimmed and scrubbed
2 tablespoons honey, or more to taste
3 tablespoons balsamic vinegar

Instructions:

Preheat the oven to 350 degrees F (175 degrees C) and cover a baking sheet with aluminum foil.
Wrap beets in shiny aluminum foil and nestle them in a baking dish. Coat carrots in oil and arrange in a single layer on the baking sheet.
Roast beets in the preheated oven for 1 hour. Add carrots to roast alongside the beets for another 30 minutes. Remove beets and let cool. Continue roasting carrots for up to an additional 20 minutes if needed, until tender.
Peel and cut beets into 1-inch chunks.
In a large saucepan over medium heat, mix balsamic vinegar and honey. Add beets and carrots. Simmer until the sauce thickens and the vegetables are glazed, for 5 to 10 minutes. Serve.

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