Roasted Beets and Carrots with Honey-Balsamic Glaze


Beets and carrots roasted in the oven, then simmered in an easy glaze and served.

Prep Time:
20 mins
Cook Time:
1 hrs 35 mins
Total Time:
1 hrs 55 mins
4 servings


  • 8 carrots, or more to taste, cut into 1-inch chunks

  • 1 tablespoon olive oil

  • 4 medium beets, trimmed and scrubbed

  • 2 tablespoons honey, or more to taste

  • 3 tablespoons balsamic vinegar


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.

  3. Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.

  4. Peel and chop beets into 1-inch pieces.

  5. Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Nutrition Facts (per serving)

154 Calories
4g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 154
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 152mg 7%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 20%
Total Sugars 22g
Protein 3g
Vitamin C 11mg 57%
Calcium 58mg 4%
Iron 1mg 7%
Potassium 671mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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