HONEY-ROASTED BEETROOT & CARROTS

Honey-roasted beetroot & carrots image

Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side

Provided by Jessica Simmons

Time 35m

Number Of Ingredients 7

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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

Steps:

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.

Nutrition Facts : Calories 326 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 39 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium