Side dishe for 4

Roasted Beets and Carrots

Name: Roasted Beets and Carrots
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp olive oil; 4 large carrots; 4 beets; 1 tbsp maple syrup; 2 tsp balsamic vinegar; kosher salt to taste (optional); 1/2 tsp dried thyme; 1/2 tsp dried basil; fresh tarragon (optional)

Roast beets and carrots until tender, then coat them with maple syrup, vinegar, herbs, and olive oil.

$0.77per serving $

45 minstart to table

4servings

American Vegetarian Dairy-free Gluten-free Budget Side dishes Cold-weather comfort Winter

Ingredients

3 tbsp olive oil
4 large carrots
4 beets
1 tbsp maple syrup
2 tsp balsamic vinegar
kosher salt to taste (optional)
1/2 tsp dried thyme
1/2 tsp dried basil
fresh tarragon (optional)

Steps

Heat the oven to 425 F.
Peel and cut the beets and carrots into similar-sized pieces.
Toss the vegetables with 2 tablespoons olive oil, salt, pepper, thyme, and basil on a large baking sheet.
Roast for 30 minutes, stirring halfway through.
Stir the maple syrup, balsamic vinegar, and remaining olive oil together.
Coat the roasted vegetables with the maple mixture and roast for 5 more minutes.
Top with fresh tarragon if using.