Balsamic Glazed Beetroot and Carrots - Marks and Spencer Christmas Food

Another fantastic idea from Marks and Spencer this Christmas!  Beetroot and Chantenay Carrots roasted with a Balsamic and Honey Glaze.   Of course, as soon as I spied them I had to have a go at making them myself.

 Just a few minutes to mix up a bit of Balsamic vinegar, honey and a couple of other bits and bobs.  Minimal preparation - just throw the vegetables into a foil tray and your ready to roast.  

 Add the glaze towards to end of cooking - what could be simpler?......

Apart from popping down to your local Marks and Spencer of course! 

Print Recipe

As I couldn't get raw beetroot I used pre-cooked beetroot (be sure to get it without vinegar).  I wasn't sure if it would end up being cooked too much but it was fine. 

This recipe will serve two but you can easily double everything to serve 4 to 6 people. 

Preheat your oven to 200C/400F or Gas 6

You will need:

A shallow disposable foil tray - much easier to wash up (so you can use it again) as the honey will stick to a normal baking tray.

**8 Chantenay carrots - top and tailed

2 medium red onions - peeled and quartered

2 medium sized beetroot's 

a small handful of freshly chopped flat leaved parsley
a glug of olive oil

a pinch of salt

To make the glaze just mix the following together in a small bowl:

a couple of glugs of olive oil - not quite 1 and a half tablespoons 
1 tablespoon of Balsamic vinegar 
2 teaspoons of Muscavado sugar (light brown sugar)
2 tablespoons of runny honey  
a squeeze of garlic purée
a tiny squeeze of lemon juice
a good pinch of black pepper 
Once mixed together have a taste and add a little more olive oil but only if it really is too thick looking - it should be 'thickish' as it's a glaze after all.

Throw all the vegetables into a foil tray along with the chopped parsley and a pinch of salt and a glug of olive oil.  Gently mix together to coat the veg.

 Pop the tray into the oven on the middle shelf and cook for about 20 minutes, then give the veg a stir, popping it back in to cook for another 15 minutes.
Remove from the oven and insert a sharp knife into the carrots and beetroot to check they're nicely cooked through, if not back in the oven they go for another 5 minutes or so.
When you're happy with them, give the glaze a mix and pour it evenly over the vegetables.  Gently mix to coat everything and put it back into the oven for another 5 minutes. 

  **Please note as my Chantenay carrots were big fat ones, I did put them in a bowl and microwave them on high for 2 minutes - nothing worse than undercooked carrots!

I served mine with my Ultimate Cheesy Mash (without the cheese) and a nice bit of steak.