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Sticky balsamic beetroot and carrots recipe

Sticky balsamic beetroot and carrots recipe

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This colourful, flavour-packed side is a star supporting act for Christmas lunch or any Sunday roast. Carrots and beetroot are coated in balsamic vinegar and roasted until golden and sticky – simple yet impressive! See method

  • Serves 6 as a side
  • Takes 1 hr 20 mins
  • 168 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 750g raw beetroot, trimmed
  • 750g carrots, trimmed and halved lengthways
  • 1 garlic bulb
  • 10g fresh thyme sprigs
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
2 of your 5-a-day and low in fat

Each serving contains

  • Energy

    700kj
    168kcal     8%

  • Fat

    5g 8%

  • Saturates

    1g 4%

  • Sugars

    19g 21%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 21.7g Protein 3.4g Fibre 8.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Place 2 pans of boiling water over a high heat. Add the beetroot to 1 pan; cook for 25 mins until just cooked. Drain and peel, using kitchen paper to help. Halve any larger pieces.
  2. Meanwhile, add the carrots to the other pan; cook for 8 mins until just tender. Drain and leave to steam dry for 2 mins.
  3. Add the cooked veg to separate baking trays. Divide the cloves of garlic between the trays. Divide the fresh thyme sprigs, olive oil and balsamic vinegar between the trays, and season generously; toss to coat.
  4. Roast for 40 mins, turning a couple of times, until golden and sticky. Stir again before serving.

See more Christmas side dishes

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