Herby Maple Roasted Carrots & Beets Recipe
4 servings • 8 ingredients
Ready in 1 hour and 10 minutes
Ingredients
2 Tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
4 beets or 6-8 baby beets
3 medium orange, yellow, or purple carrots, cut into 1/2-inch pieces
2 Tablespoons maple syrup
1 Tablespoon salted butter, melted
4 Tablespoons fresh herbs, chopped
Directions
Preheat oven to 425 degrees.
Wash beets well, and trim off most of the stem, leaving 1 inch of the stem attached.
Place beets on a large piece of aluminum foil and drizzle with olive oil.
Season beets with salt and pepper, then wrap foil into a tight package and place on one side of a rimmed baking sheet. On the other half of the baking sheet, place the sliced carrots and drizzle some olive oil. Place sheet in oven to bake.
Roast carrots for only 30 minutes, remove them from the oven, and return the beets back to the oven. Roast beets until tender and easily pierced with a knife, about 1 hour total. Remove from the oven and let cool for about 10 minutes.
Rub the skins off of the beets with a paper towels. Slice beets in 1/2-inch slices, then halve each slice.
Place roasted beets and carrots in a serving bowl, then drizzle with the maple syrup and add melted butter. Stir the vegetables well to coat.
Sprinkle with fresh herbs before serving.
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