Ingredients

  • 8 medium beets, trimmed and scrubbed
  • 16 carrots, or more to taste, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 6 tablespoons balsamic vinegar
  • 4 tablespoons honey, or more to taste

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Wrap beets in aluminum foil; place in a baking dish. Toss carrots with oil; arrange in a single layer on the prepared baking sheet.
  • Roast beets in the preheated oven for 1 1/2 hours, adding carrots during the last 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.
  • Peel and chop beets into 1-inch pieces.
  • Combine balsamic vinegar and honey in a large saucepan over medium heat.
  • Add beets and carrots; simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes.
  • Serve.