Honey-roasted beetroot and carrots

Honey-roasted beetroot and carrots

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

  • plus cooling
  • Serves 2
  • Easy

Nutrition per serving

  • Calories 326
  • Carbohydrates 42
  • Saturated Fat 2
  • Sugar 39
  • Protein 7
  • Fat 12
  • Fiber 10
  • Salt 0.4

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

  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.