Honey-roasted beetroot & carrots

Honey-roasted beetroot & carrots

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(1 ratings)

Prep: 5 mins Cook: 30 mins 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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal326
  • fat12g
  • saturates2g
  • carbs42g
  • sugars39g
  • fibre10g
  • protein7g
  • salt0.4g
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Ingredients

  • 4 medium carrots, diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True 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

    Olive oil

    ol-iv oyl

    Probably 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

  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.

  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.

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