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Herby Maple Roasted Carrots and Beets

If you're looking to get your sweet and savory cravings taken care of, you're going to live this side dish!
Course Side Dish
Cuisine American
Keyword beets and carrots, Herby Maple Roasted Carrots and Beets, maple baked beets and carrots, maple baked vegetables
Author Launie Kettler

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6-8 baby beets
  • 3 medium orange, yellow, or purple carrots, cut into 1/2-inch pieces
  • 2 tablespoons organic maple syrup (preferably "Grade B.")
  • 1 tablespoon salted butter
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon roughly chopped fresh thyme
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 1 tablespoon roughly chopped tarragon
  • 1 tablespoon finely chopped chives

Instructions

  • Preheat oven to 375 degrees.
  • Wash beets well, and trim off most of the stem, leaving1-inch of the stem attached.
  • Place on a large piece of aluminum foil, and drizzle witholive oil.
  • Season with salt and pepper.
  • Wrap the foil into a tight package, and place in a bakingsheet in case it leaks.
  • Bake for 45 minutes to an hour, or until fork tender.
  • Let cool slightly, and rub the skins off of the beets withpaper towels.
  • Place the beets and carrots in a large baking sheet, andtoss with remaining olive oil.
  • Bake for 15-20 minutes, or until carrots are almost tender.
  • Drizzle the vegetables with the maple syrup, and add the butter to the pan.
  • Stir the vegetables well to coat.
  • Bake for an additional 10-12 minutes, or until carrots arecompletely fork tender.
  • Sprinkle with fresh herbs before serving.