Honey-roasted beetroot & carrots
- Preparation and cooking time
- plus cooling
- Serves 2
Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side
- 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.