Honey-Glazed Roasted Carrots & Beets

Ingredients

• 4 large carrots, cut into 5 cm batons
• 3 medium beets, peeled and cut into wedges
• 3 tbsp honey
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar or balsamic
• Salt and black pepper
• Fresh thyme or rosemary sprigs
• Optional: crumbled goat's cheese, toasted walnuts, fresh dill

Method

1. Preheat oven to 200°C. Line a large roasting tray with baking paper.
2. Toss beet wedges in 1 tbsp oil, salt and pepper on one half of the tray. Toss carrots in another 1 tbsp oil on the other half — keep them separate so beet juice does not stain the carrots.
3. Roast 20 min, then flip the vegetables.
4. Whisk together honey, garlic, red wine vinegar and the remaining 1 tbsp oil. Drizzle over everything and tuck in the herbs.
5. Roast a further 12–15 min until caramelised, tender and sticky at the edges.
6. Transfer to a serving plate; scatter goat's cheese, walnuts and dill if using.