Ingredients for Roasted Beets With A Rosemary Glaze
- Beet
- Olive Oil
- Balsamic Vinegar
- Brown Sugar
- Fresh Rosemary
- 1 tablespoon water
- Salt And Pepper
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How to Make Roasted Beets With A Rosemary Glaze
- Preheat oven to 400°F (200°C).
- Wash and trim 1 pound of beets, leaving about ½ inch of stem and root attached.
- Wrap each beet individually in aluminum foil.
- Roast for 1 hour, or until a fork easily pierces the center. (Larger beets may require an additional 20-30 minutes).
- Remove beets from oven and let cool slightly until you can comfortably handle them.
- Once cool enough, peel off the skins. (This is easiest while the beets are still warm).
- Cut the beets into 1-inch wedges.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the beet wedges and toss to coat evenly with oil.
- Add 2 tablespoons of balsamic vinegar and 1 tablespoon of brown sugar.
- Bring to a boil, then reduce heat to medium-low.
- Stir in 2 sprigs of fresh rosemary and 1 tablespoon of water.
- Simmer for 8-10 minutes, or until the liquid has reduced to a glaze and the beets are nicely coated.
- Season generously with salt and freshly ground black pepper to taste.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
70g
Fat
1g
Carbs
7g
