Maple-Roasted Beets and Carrots

Recipe - Frankston #713

Servings4

Cook Time50 Minutes

Calories231

Ingredients

4 medium beets, peeled

5 large carrots, peeled

2 Tbs extra virgin olive oil

1/2 tsp salt

1/4 tsp black pepper

3 Tbs pure maple syrup

2 Tbs butter

Directions

Preheat oven to 400° F. Cut beets and carrots into 1/4-inch thick rounds. Place on foil-lined baking sheet. Drizzle oil on beets and carrots. Add salt and pepper. Toss until coated; spread into even layer.
Roast for about 25 minutes, or until vegetables begin to soften. Remove from oven. Add syrup and butter. Toss until coated. Return pan to oven for 10 to 15 more minutes, or until vegetables are fork-tender throughout. Serve immediately. Garnish as desired.

Nutritional Information

Calories: 231, Fat: 13 g (5 g Saturated Fat), Cholesterol: 15 mg, Sodium: 472 mg, Carbohydrates: 29 g, Fiber: 4 g, Protein: 3 g.

0 minutes

Prep Time

50 minutes

Cook Time

Servings

231

Calories

Shop Ingredients

Makes 4 servings

4 medium beets, peeled

Not Available

5 large carrots, peeled

Not Available

2 Tbs extra virgin olive oil

Not Available

1/2 tsp salt

Not Available

1/4 tsp black pepper

Not Available

3 Tbs pure maple syrup

Not Available

2 Tbs butter

Not Available

Calories: 231, Fat: 13 g (5 g Saturated Fat), Cholesterol: 15 mg, Sodium: 472 mg, Carbohydrates: 29 g, Fiber: 4 g, Protein: 3 g.

Preheat oven to 400° F. Cut beets and carrots into 1/4-inch thick rounds. Place on foil-lined baking sheet. Drizzle oil on beets and carrots. Add salt and pepper. Toss until coated; spread into even layer.
Roast for about 25 minutes, or until vegetables begin to soften. Remove from oven. Add syrup and butter. Toss until coated. Return pan to oven for 10 to 15 more minutes, or until vegetables are fork-tender throughout. Serve immediately. Garnish as desired.