Balsamic Roasted Beets and Carrots Recipe
Vinegar gives your roasted beets and carrots a touch of acid and brings out its sweetness. That's why you must make these Balsamic Roasted Beets and Carrots!
Ingredients
- 2 cups Red Beets or Half Red and Half Golden Beets
- 2 cups Carrots
- 1/2 cup Olive Oil
- 1/2 cup Balsamic Vinegar
- 2 teaspoons Sea Salt
- 2 tablespoons White Sugar
Instructions
- Preheat your oven to 400°F.
- In a large bowl, mix together your olive oil, vinegar, salt and sugar.
- Peel your beets and carrots and then cut them into small cubes around 1-2 inches in size.
- As you cut them, add them to the bowl of olive oil and vinegar and continue to toss covering all of your vegetables.
- Once all your vegetables are cut, toss this in the olive oil and vinegar 1 more time and let them soak for 5 minutes.
- Then place your veggies on a sheet pan and drizzle a few tablespoons of the olive oil and vinegar on top.
- Roast the beets and carrots at 400°F for around 60 minutes or until tender. Toss them every 15 minutes while they roast.
- Serve warm!