Honey-roasted beetroot & carrots

Honey-roasted beetroot & carrots

  • Rating: 2 out of 5.2 ratings
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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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal326
fat12g
saturates2g
carbs42g
sugars39g
fibre10g
protein7g
salt0.4g
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Ingredients

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

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    Rating: 2 out of 5.2 ratings
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