Balsamic Roasted Beetroot and Carrots

Ingredients

Original recipe makes 6

	6 eaCarrots; large
	10 eaBeetroots; medium, trimmed
	2 tablespoonolive oil
	1 tablespoonBalsamic vinegar
	Sea salt & cracked black pepper
	2 teaspoonOregano leaves

Calories Per Serving: 96
Want detailed nutrition information?
Try BigOven Pro for Free

Balsamic Roasted Beetroot and Carrots Preparation

Preheat the oven to 200C. Scrub the carrots and beetroot and cut in half. Place the vegetables in a large baking dish and toss with the oil, vinegar, salt and pepper. Cover with foil and roast for 1 hour or until the vegetables are tender. To serve, sprinkle with the oregano.