Honey-Balsamic Glazed Roasted Beets & Carrots

3 large beets, trimmed
4 large carrots, peeled and cut into 1″ chunks
3 T balsamic vinegar
2 T honey or maple syrup

Wrap the beets in foil and roast at 350 for 1-1.5 hours. Set aside to cool.

Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a baking pan. Roast for 30 min turning once until the carrots start to turn golden brown.

Combine the balsamic vin and honey in a large skillet and add the carrots and any oil left from the pan.

When the beets are peeled, slice them to a comparable size and add to the skillet.

Heat veggies over medium high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediate or cool and serve over a salad.

From Betty Crocker.com


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