Roasted Beets and Carrots with Honey-Balsamic Glaze

Ingredients

• medium beets, trimmed and scrubbed
• carrots, or more to taste, cut into 1-inch chunks
• tablespoon olive oil
• tablespoon sbalsamic vinegar
• tablespoon shoney, or more to taste

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Wrap beets in aluminum foil; place in a baking dish. Toss carrots with oil; arrange in a single layer on the prepared baking sheet.
3. Roast beets in the preheated oven for 1 ½ hours, adding carrots during the last 30 minutes. Remove beets; set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
4. Peel and chop beets into 1 inch pieces.
5. 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.