HONEY ROASTED PUMPKIN SEEDS RECIPES

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HONEY-ROASTED BEETROOT & CARROTS RECIPE - BBC GOOD FOOD



Honey-roasted beetroot & carrots recipe - BBC Good Food image

Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side

Provided by Jessica Simmons

Categories     Side dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 7

4 medium carrots , diced
1 tbsp balsamic vinegar
2 tbsp clear honey
1 tbsp olive oil
4 pre-cooked beetroots (not in vinegar), quartered
25g pumpkin seeds
handful fresh herbs , such as parsley or basil, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.
  • Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.

Nutrition Facts : Calories 326 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 10 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.4 milligram of sodium

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