Roasted Carrots & Beets with Balsamic Glaze

Here’s another easy, healthy and delicious recipe than can be had as a light meal or as a great side dish to complement a main dish.

As a kid (like most kids) i wasn’t very fond of vegetables, especially beets. I always remember the strong smell and their appearance when my mom would serve them to us with our dinner. Most of my trauma though was due to them being canned. This was the only way I knew beets existed.

As an adult I rediscovered them as a fresh vegetable and gave them a well deserved chance. This day in particular we had lots of small carrots and beautiful beets from our vegetable garden and theres no better way to bring out all great flavors of beets and carrots than roasting them in the oven.

Below find ingredients and directions. Enjoy!



1/4 lb Fresh Beets

1/4 lb Small Carrots

1/3 cup Olive Oil

Salt & Pepper to taste

1/3 cup Crumbled Goat Cheese

Balsamic Vinegar Glaze

1/3 cup Roasted Pepitas (Sunflower Seeds also work)



Preheat oven to 375

Clean beets and carrots of excess dirt and top leaves. (Beet tops are also edible and are delicious in salads.) I personally like leaving the tails of the beets cause they add extra flavor. In a baking pan add beets, carrots and olive oil. Add salt and pepper to taste and toss together.

Bake for around 20 to 30 minutes depending on your preference as far as cooking level. I like them to have a tiny bit of crunch left.

Once ready transfer to serving plate. Add goat cheese over beets and carrots. Drizzle with balsamic glaze. The sweet roasted flavor of the beets and carrots goes perfect with the tanginess of the goat cheese and the balsamic glaze. Add the pepitas for a layer of crunchiness and you have a winner dish everyone will love! Enjoy!



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