Roasted Beets and Carrots with Balsamic Glaze

1.5 lbs. beets

1 lb. carrots

2 T. olive oil

1/2 c. water

1/2 c. vinegar

3 T. packed brown sugar

salt and pepper to taste


Scrub beets removing stems but leaving skin and root end intact.  Peel carrots.  Place the beets and whole carrots in a baking dish.  Pour the water and olive oil over all and toss to coat.  Cover with foil and roast at 400* for 45 min to an hour, or until the vegetables are easily pierced with a fork.  Remove from oven, uncover and let cool for about 10 minutes.  Peel the beets and cut into thin slices.  Cut the carrots on the diagonal into 3 or for pieces.  


Place the balsamic vinegar and brown sugar into a sauce pan.  Bring to a boil, stirring to dissolve the sugar. Continue boiling for about 10 seconds, reduce heat.  Add the beets and carrots, tossing to coat with the glaze and cook for a few minutes until warmed through.  Taste and season with salt and pepper.