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Roasted Beets & Carrots with a Honey Balsamic Glaze

By Joshna Maharaj - Serves 4

INGREDIENTS:

3 large beets, washed, peeled and cut into even-sized
 wedges
4-5 large carrots, washed, peeled, and cut into ½-inch
 slices on the bias
olive oil
kosher salt
freshly ground pepper
½ cup liquid honey
½ cup balsamic vinegar

METHOD:

1. Preheat oven to 400F. Combine beets and carrots in two
separate bowls, and toss with a liberal amount of olive
oil, salt and pepper. Arrange on parchment-lined baking
sheets and roast for 20-30 minutes, until tender, browned
and slightly crisp.

2. In a small bowl, combine honey and balsamic vinegar.
Set aside. When vegetables are done, remove from oven and
allow to cool slightly. Combine beets and carrots in a
mixing bowl, and drizzle with glaze. Stir gently to
combine. Taste and re-season as necessary.


First published at www.gremolata.com/beets.htm

Copyright © Gremolata Media Group Inc. 2005