ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE
Beets and carrots roasted in the oven, then simmered in an easy glaze and served.
Provided by Jen
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Peel and chop beets into 1-inch pieces.
- 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 : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g
HONEY-ROASTED BEETROOT & CARROTS
Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side
Provided by Jessica Simmons
Categories Side dish
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.
- Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.
Nutrition Facts : Calories 326 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 39 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
HONEYED CARROT AND BEETROOT
I cook haphazardly, adding ingredients until I feel the recipe has that unique something. This one is extremely simple, and quick, and it's also very pleasant to look at too.
Provided by Syin5907
Categories Vegetable
Time 6m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop your carrot and beetroot. Alternatively, do what I do and just peel and chop into large chunks, then pulse in a blender until chopped.
- In a hot pan, add olive oil and garlic. Stir until golden brown and fragrant.
- Add your chopped vegetables. Stir, then cover with a lid to let vegetables soften a little, until it's to your desired softness. Stir periodically to ensure it doesn't burn.
- Add salt to taste, then stir. Add honey, a little at a time, stirring well after each addition, until it's to your desired taste.
Nutrition Facts : Calories 77, Fat 1.8, SaturatedFat 0.3, Sodium 41.5, Carbohydrate 15.6, Fiber 1.5, Sugar 12, Protein 1
HONEY-ROAST BEETROOT
This is lovely hot or cold, and even better a day later when flavours have developed
Provided by Good Food team
Categories Buffet, Side dish, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.
Nutrition Facts : Calories 106 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium
HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS
Packed with color and flavor, these beautiful roasted beets and carrots in a honey-balsamic glaze are the perfect complement to any meal. Don't let cooking with beets intimidate you! When selecting your beets, choose those that weigh about 6 ounces each for ease of roasting and peeling. Prior to serving your balsamic beets and carrots, consider sprinkling gorgonzola or goat cheese on top for a creamy, cheesy flavor.
Categories Side Dish
Time 2h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
- Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
- In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
- Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots. Drizzle vegetables with honey-balsamic glaze, then top with basil.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize About 1 Cup, Sodium 290 mg, Sugar 14 g, TransFat 0 g
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