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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

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.
Meanwhile, add the carrots to the other pan; cook for 8 mins until just tender. Drain and leave to steam dry for 2 mins.
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.
Roast for 40 mins, turning a couple of times, until golden and sticky. Stir again before serving.

See more Christmas side dishes