Roasted Beets and Carrots with Honey-Balsamic Glaze

Beets and carrots roasted in the oven, then simmered in an easy glaze and served.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Step: 2

Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.

Step: 3

Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.

Step: 4

Peel and chop beets into 1-inch pieces.

Step: 5

Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Per Serving: 154 calories; protein 2.5g; carbohydrates 29.9g; fat 3.8g; sodium 151.5mg.

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