Honey-Balsamic Glazed Roasted Beets & Carrots

Vegetarian
Gluten Free
Dairy Free
Health score
26%
Honey-Balsamic Glazed Roasted Beets & Carrots
130 min.
6
151kcal

Suggestions


Indulge in the vibrant flavors of our Honey-Balsamic Glazed Roasted Beets & Carrots, a delightful side dish that will elevate any meal. This vegetarian, gluten-free, and dairy-free recipe is not only a feast for the eyes with its stunning colors but also a celebration of wholesome ingredients that are both nutritious and delicious.

Imagine the earthy sweetness of roasted beets paired with the natural sweetness of carrots, all brought together by a luscious honey-balsamic glaze. The roasting process enhances the vegetables' natural flavors, creating a tender and caramelized texture that is simply irresistible. With a preparation time of just over two hours, this dish is perfect for a weekend gathering or a special family dinner.

Whether you're looking to impress guests at a dinner party or simply want to enjoy a healthy and satisfying side, this recipe is sure to please. The addition of fresh basil adds a fragrant touch, making each bite a burst of flavor. Plus, with only 151 calories per serving, you can indulge guilt-free!

Join us in the kitchen and discover how easy it is to create this stunning dish that not only tastes amazing but also brings a pop of color to your table. Your taste buds will thank you!

Ingredients

  • medium beets trimmed
  • tablespoons olive oil 
  • large carrots peeled
  • 0.5 teaspoon salt 
  • tablespoons balsamic vinegar 
  • tablespoons honey 
  • 0.3 teaspoon pepper black
  • tablespoons basil fresh thinly sliced

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • aluminum foil
  • microwave
  • measuring cup
  • cutting board

Directions

  1. Heat oven to 400°F.
  2. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal.
  3. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet.
  4. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
  5. Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt.
  6. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
  7. In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
  8. Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots.
  9. Drizzle vegetables with honey-balsamic glaze, then top with basil.

Nutrition Facts

Calories151kcal
Protein7.14%
Fat28.67%
Carbs64.19%

Properties

Glycemic Index
52.52
Glycemic Load
11.36
Inflammation Score
-10
Nutrition Score
13.432173951812%

Flavonoids

Luteolin
0.58mg
Kaempferol
0.12mg
Myricetin
0.02mg
Quercetin
0.28mg

Nutrients percent of daily need

Calories:150.53kcal
7.53%
Fat:5.03g
7.74%
Saturated Fat:0.7g
4.37%
Carbohydrates:25.34g
8.45%
Net Carbohydrates:19.99g
7.27%
Sugar:18.8g
20.89%
Cholesterol:0mg
0%
Sodium:339.67mg
14.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.82g
5.63%
Vitamin A:8101.25IU
162.03%
Folate:164.14µg
41.04%
Manganese:0.57mg
28.48%
Fiber:5.36g
21.43%
Potassium:629.78mg
17.99%
Vitamin C:9.93mg
12.03%
Vitamin K:12.33µg
11.74%
Magnesium:40.02mg
10%
Vitamin B6:0.16mg
8.21%
Iron:1.42mg
7.9%
Phosphorus:75.77mg
7.58%
Vitamin E:1.05mg
7.01%
Copper:0.14mg
6.81%
Vitamin B2:0.09mg
5.17%
Vitamin B1:0.08mg
5.06%
Vitamin B3:0.96mg
4.8%
Calcium:42.8mg
4.28%
Zinc:0.64mg
4.26%
Vitamin B5:0.36mg
3.58%
Selenium:1.1µg
1.57%