Roast Beetroot and Carrot
Courses
Side
Servings
Prep Time
4
10
minutes
Cook Time
50
minutes
Servings
Prep Time
4
10
minutes
Cook Time
50
minutes
Ingredients
4
beetroots
peeled and chopped
4
carrots
peeled or scrubbed and chopped
2
tbsp
sunflower oil
1
tbsp
Balsamic
1
tbsp
honey
large handful of flaked almonds
Instructions
Preheat the oven to 200oC.
Place the chopped beetroot on one roasting tray and drizzle over half the oil and the balsamic.
Place the chopped carrot on another roasting tray and drizzle over the rest of the oil and the honey.
Roast both in the oven for about 40-50 minutes until they are soft.
Dry roast the almonds in a frying pan and throw over the cooked vegetables in a serving dish.