Honey-roasted beetroot & carrots
Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness – finish with herbs and seeds for a sensational side
- Prep:5 mins
Cook:30 mins
plus cooling - Serves 2
- Easy
Nutrition per serving
- 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
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.