Beets and Carrots with Balsamic Glaze

Beets and Carrots with Balsamic Glaze

A vibrant side dish featuring earthy beets and sweet carrots, drizzled with a tangy balsamic glaze, perfect for any meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Vegetables

2 cups beets, peeled and sliced Make sure to peel them to remove the skin.
2 cups carrots, peeled and sliced Aim for uniform sizes, about 1/2 inch thick.

Glaze and Seasoning

1/4 cup balsamic vinegar This adds a tangy sweetness to the dish.
2 tablespoons olive oil For tossing the vegetables and enhancing flavor.
to taste Salt For seasoning the vegetables.
to taste Pepper For seasoning the vegetables.
optional Fresh parsley for garnish Adds a fresh touch to the presentation.

Method

Preparation

Preheat your oven to 400°F (200°C).
Wash, peel, and slice beets and carrots uniformly, about 1/2 inch thick.
In a large bowl, combine sliced beets and carrots. Drizzle with olive oil, and season with salt and pepper. Toss until well-coated.

Cooking

Spread the veggies evenly on a baking sheet in a single layer.
Bake for 25-30 minutes, stirring halfway through.
Once tender and slightly caramelized, remove from oven and drizzle balsamic vinegar over warm vegetables. Toss gently to coat.

Serving

Transfer to a serving dish, garnish with freshly chopped parsley if desired, and enjoy!

Notes

Beets typically take longer to cook than carrots. Start roasting beets alone for 10 minutes if you prefer them very tender. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.