Honey-roasted beetroot & carrots
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- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 2
Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side
| Nutrient | Unit |
|---|---|
| kcal | 326 |
| fat | 12g |
| saturates | 2g |
| carbs | 42g |
| sugars | 39g |
| fibre | 10g |
| protein | 7g |
| salt | 0.4g |
Ingredients
- 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
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.
Goes well with
Recipe from Good Food magazine, July 2015
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