Roasted Beets and Carrots with Honey-Balsamic Glaze
Description
In this five-ingredient recipe, a simple honey and balsamic glaze adds a sweet and tangy touch to these easy, earthy, oven-roasted beets and carrots.
Ingredients
•
4 medium beets, trimmed and scrubbed
•
8 carrots, or more to taste, cut into 1-inch chunks
•
1 tablespoon olive oil
•
3 tablespoons balsamic vinegar
•
2 tablespoons honey, or more to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2
Wrap beets in aluminum foil; place in a baking dish. Toss carrots with oil; arrange in a single layer on the prepared baking sheet.
3
Roast beets in the preheated oven for 1 ½ hours, adding carrots during the last 30 minutes. Remove beets; set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
4
Peel and chop beets into 1-inch pieces.
5
Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots; simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.