Prep: 5 mins Cook: 30 mins plus cooling
Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal326
- fat12g
- saturates2g
- carbs42g
- sugars39g
- fibre10g
- protein7g
- salt0.4g
Ingredients
- 4 medium carrots, diced
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp balsamic vinegar
Balsamic vinegar
bal-sam-ick vin-ee-gahTrue Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 tbsp clear honey
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 pre-cooked beetroots (not in vinegar), quartered
- 25g pumpkin seeds
- handful fresh herbs, such as parsley or basil, to serve
Method
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.
Comments, questions and tips