Honey-Roasted Beetroot & Carrots

Honey-Roasted Beetroot & Carrots
Its root veg season and roasting root vegetables in balsamic glaze brings out their natural sweetness – finish with herbs and seeds for a sensational side.
INGREDIENTS
4 medium carrots, diced
1 tbsp balsamic vinegar                                                                                                                                  1tbsp olive oil
2 tbsp clear honey
4 pre-cooked beetroots (not in vinegar) quartered
25g pumpkin seeds (optional)
handful fresh herbs, such as parsley or basil to serve
METHOD
1 : Heat the oven to 180c/gas 4.In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 minutes.
2 : Remove 5 minutes before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove form the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.