Name: Roasted Beets and Carrots with Honey-Balsamic Glaze
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Carrots, or more to taste, cut into 1-inch chunks - 8; Olive oil - 1 tablespoon; Beets, trimmed and scrubbed - 4 medium; Honey, or more to taste - 2 tablespoons; Balsamic Vinegar - 3 tablespoons

Ingredients for - Roasted Beets and Carrots with Honey-Balsamic Glaze

1. Carrots, or more to taste, cut into 1-inch chunks 8

2. Olive oil 1 tablespoon

3. Beets, trimmed and scrubbed 4 medium

4. Honey, or more to taste 2 tablespoons

5. Balsamic Vinegar 3 tablespoons

How to cook deliciously - Roasted Beets and Carrots with Honey-Balsamic Glaze

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

Peel and chop beets into 1-inch pieces.

5 . Stage

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.