Ingredients and Weight:
- 12 medium-sized beets (about 2 pounds)
- 12 medium-sized carrots (about 2 pounds)
- 1/2 cup olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup honey
- 1/4 cup balsamic vinegar
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Trim and peel the beets and carrots. Cut the beets into 1-inch cubes and the carrots into 2-inch sticks.
- Toss the vegetables with olive oil, oregano, thyme, salt, and pepper in a large bowl.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
- In a small bowl, whisk together the honey and balsamic vinegar.
- Remove the vegetables from the oven and brush with the honey-balsamic glaze.
- Return to the oven for another 15-20 minutes, or until caramelized.
Nutritional Information:
- Calories: 250 per serving (based on 8 servings)
- Carbohydrates: 40g
- Protein: 4g
- Fat: 10g
- Fiber: 5g
Dish Characteristics:
- Roasted vegetables with a sweet and tangy glaze
- Perfect as a side dish or appetizer
- Colorful and visually appealing
User Comments:
- "The beets and carrots were roasted to perfection and the glaze was deliciously sweet and tart."
- "This dish was so flavorful and easy to make. I will definitely be making it again."
- "The honey-balsamic glaze really made this dish special. It added a wonderful depth of flavor."
- "I served this dish at a dinner party and it was a hit with everyone."
- "I loved the vibrant colors of this dish. It was a beautiful and delicious addition to my meal."
Special Precautions and Tips:
- Beets can stain, so wear gloves or use tongs when handling them.
- Cut the beets and carrots evenly so they roast evenly.
- Keep an eye on the vegetables while they are roasting to prevent burning.
- If you don't have honey, you can substitute maple syrup or brown sugar.
