Roasted Beets and Carrots with Honey-Balsamic Glaze
Roasted beets and carrots develop deep, earthy-sweet notes, then get tossed in a glossy honey-balsamic reduction that’s tangy, caramelized, and beautifully balanced. This vibrant side dish highlights the natural sweetness of root vegetables with a gentle acidity and shine, perfect alongside roasted meats, hearty grains, or a festive holiday spread.
- Prep20 mins
- Cook1 hr 35 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- 2
Wrap the beets in aluminum foil and place them in a baking dish. Toss the carrots with oil, then spread them in a single layer on the prepared baking sheet.
- 3
Roast the beets in the preheated oven for 1 1/2 hours, adding the carrots for the final 30 minutes. Remove the beets and set them aside to cool. Check the carrots for tenderness; roast for up to 20 minutes more if needed.
- 4
Peel the beets and chop them into 1-inch pieces.
- 5
Combine the balsamic vinegar and honey in a large saucepan over medium heat. Add the beets and carrots, then simmer until the sauce thickens and the vegetables are glazed, 5 to 10 minutes. Serve.
- Calories 175.24 kcal Moderate
- Protein 3.96 g Low Source
- Carbs 33.76 g Moderate
- Total Fat 3.18 g Low Source
- Saturated Fat 0.45 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 229.79 mg Moderate
- Fiber 5.59 g Moderate
- Sugar 27.74 g High
- Added Sugar 0.0 g Low Source
- Calcium 31.73 mg Low Source
- Iron 1.5 mg Low Source
- Potassium 391.63 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 2.89 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.