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


  • 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


  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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