Roasted Beets and Carrots
Beets and carrots are roasted with a lemony herb vinaigrette and then drizzled with maple syrup and vinegar to create a delicious sweet and sour glaze!
Servings 7
Calories 159kcal
Equipment
- Casserole Dish
Ingredients
- 1 ½ pounds beets trimmed, peeled and cut into wedges.
- 1 ½ pounds carrots peeled, cut into 2 inch lengths
- ¼ cup maple syrup
- 3 tablespoons apple cider vinegar
- 1 lemon
- 2 tablespoons extra virgin olive oil
- 2 teaspoons whole coriander seeds crushed
- 2 teaspoons fresh tarragon or ½ teaspoon dried
- 12 fresh thyme sprigs
- salt and pepper
Instructions
- Preheat oven to 400.
- Place carrots and beets in a steamer basket and steam for 5 minutes.
- Whisk together juice from the lemon, oil, coriander, tarragon and thyme sprigs.
- Place beets and carrots in casserole or roasting pan and toss with lemon vinaigrette, sprinkle with salt and pepper. Add lemon halves to pan. Roast for 30 minutes.
- Combine maple syrup and vinegar. Drizzle over the beets and carrots, stir to combine and roast for 30 more minutes.
Video
Notes
You can do this with all carrots or all beets. You can also do equal parts beets, carrots and parsnips.
Nutrition
Calories: 159kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 145mg | Potassium: 714mg | Fiber: 6g | Sugar: 18g | Vitamin A: 16379IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 2mg