Ingredients
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8 carrots, or more to taste, cut into 1-inch chunks
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1 tablespoon olive oil
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4 medium beets, trimmed and scrubbed
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2 tablespoons honey, or more to taste
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3 tablespoons balsamic vinegar
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
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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.
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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.
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Peel and chop beets into 1-inch pieces.
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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.
Nutrition Facts (per serving)
154 | Calories |
4g | Fat |
30g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 154 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 152mg | 7% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 6g | 20% |
Total Sugars 22g | |
Protein 3g | 5% |
Vitamin C 11mg | 13% |
Calcium 58mg | 4% |
Iron 1mg | 7% |
Potassium 671mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.