Autumn · Side
Maple Roasted Carrots and Beets
Sweet, earthy roots with a little vinegar to keep them bright.
- 50 min
- Serves 4
- Vegetarian
- Autumn
You need
Method
- Step 1: Heat the oven to 425°F. Peel the beets and cut into wedges; halve the carrots lengthwise.
- Step 2: Toss on a large tray with the oil, salt and thyme leaves. Roast 35 minutes, turning once.
- Step 3: Drizzle with the maple syrup and roast 8 to 10 minutes more, until glossy and tender.
- Step 4: Toss with the vinegar and chopped parsley while still hot.
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