These simple roasted beets and carrots are dressed with a maple vinaigrette for a delicious vegetable side that’s perfect for any occasion.
Beets | Carrots | Olive Oil Parsley | Salt | Pepper Maple Vinaigrette Maple Syrup | Dijon Mustard Champagne Vinegar
Coat beets lightly with olive oil, wrap in foil and place on a baking sheet next to sliced carrots, drizzled in olive oil. Roast for 30 minutes then remove the carrots and return the beets to the oven.
Roast the beets until tender, then allow to cool before removing skins and slicing them. Mix all the vinaigrette ingredients together and pour over the beets and carrots.
ENJOY!
Garnish with freshly chopped parsley and serve warm.