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Balsamic Glazed Beets, Carrots, and Brussel Sprouts


  • 6 Large Carrots
  • 5 Small to Medium Beets
  • 3 Cups Brussels Sprouts
  • Optional: Goat Cheese and Fresh Thyme for Topping

Balsamic Glaze:

  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Honey
  • 1/4 Cup Butter or Avocado Oil
  • 2 Minced Garlic Cloves


  1. Preheat the Oven: Preheat your oven to 425°F.
  2. Prepare the Vegetables: Cut the carrots in half lengthwise and then slice down the middle. Halve the Brussels sprouts. Quarter the beets. Place all vegetables in a casserole dish with a lid or cover with foil.
  3. Make the Glaze: In a small bowl, mix together balsamic vinegar, honey, melted butter or avocado oil, and minced garlic cloves until well combined.
  4. Coat the Vegetables: Drizzle the balsamic glaze over the vegetables and toss to coat evenly.
  5. Roast in the Oven: Bake the vegetables in the preheated oven for 40 minutes or until they are tender and caramelized, stirring halfway through.
  6. Optional Toppings: Once roasted, top the vegetables with crumbled goat cheese and fresh thyme for added flavor and presentation.
  7. Serve: Transfer the roasted vegetables to a serving dish and enjoy as a delicious and nutritious side dish or main course.


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