Honey-roasted beetroot & carrots
- Jessica Simmons
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Serves 2
Easy
Prep: 5 mins
Cook: 30 mins
plus cooling
A star rating of 4 out of 5.8 ratingsRate
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Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 medium carrots
diced
-
1 tbsp balsamic vinegar
-
2 tbsp clear honey
-
1 tbsp olive oil
-
4 pre-cooked beetroots
(not in vinegar), quartered
-
25g pumpkin seeds
-
handful fresh herbs
such as parsley or basil, to serve
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Nutrition: per serving
- kcal326
- fat12g
- saturates2g
- carbs42g
- sugars39g
- fibre10g
- protein7g
- salt0.4g
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Method
-
step 1
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.
-
step 2
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.
Recipe from Good Food magazine, July 2015
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A star rating of 4 out of 5.8 ratings
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