Ingredients
For the Roasted Vegetables:
- 3 medium carrots, peeled and cut into sticks or rounds
- 2 medium beets, peeled and cut into wedges or cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- Optional: black pepper or fresh herbs (thyme, rosemary)
For the Maple Vinaigrette:
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar or balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
1. Roast the Vegetables:
- Preheat oven to 400°F (200°C).
- Toss carrots and beets with olive oil, salt, and optional pepper or herbs.
- Spread evenly on a baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
2. Prepare the Maple Vinaigrette:
- In a small bowl, whisk together maple syrup, vinegar, Dijon mustard, olive oil, salt, and pepper until smooth.
3. Combine:
- Place roasted vegetables in a serving bowl.
- Drizzle with maple vinaigrette and toss gently to coat evenly.
4. Serve:
- Serve warm or at room temperature as a side dish.
- Optional: garnish with fresh herbs or toasted nuts for extra texture and flavor.
Tips:
- Roast beets separately if you want to avoid their color bleeding onto the carrots.
- For a sweeter glaze, drizzle a little extra maple syrup over the vegetables during the last 5 minutes of roasting.
- This dish pairs wonderfully with roasted meats, quinoa bowls, or as a hearty vegetarian main.
