Ingredients
Gather these ingredients to create a dish that is as nourishing as it is delicious. Feel free to make substitutions based on your preferences or what’s available in your pantry.
- 4 medium-sized beets, peeled and cut into wedges
- 4 large carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the beets and carrots. Drizzle with olive oil, season with salt and pepper, and toss until the vegetables are well coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for about 25-30 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, and dried thyme. Bring to a simmer over medium heat, then reduce the heat to low and let it thicken for about 5 minutes.
- Once the vegetables are done roasting, transfer them to a serving platter. Drizzle the balsamic glaze over the top and gently toss to coat.
- Garnish with fresh parsley before serving for an added burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International