MAPLE ROASTED BEETS AND CARROTS #VEGAN #CARROT
This maple cooked beets and carrots formula is a simple, bright, and solid side dish. Ideal for your vacation table! Just 5 ordinary fixings are required for this scrumptious formula.
I figured I'd make a standard cooked beets formula better by including carrots. I adore carrots.
Beets… not really. I mean they're alright, yet not my top pick.
I made this beets and carrots formula for Canadian Thanksgiving. I marginally overcooked it, so I took 5 minutes off the suggested cooking time in the formula underneath.
They weren't mush, however I do lean toward my veggies to be more delicate fresh than delicate.
The family loved this formula, with the goal that's great.
I likewise have an inclination this would be an extraordinary method to fool demanding eaters into eating their beets. We're actually sugar covering them here.
INGREDIENTS
5 large carrots peeled & sliced
4 medium beets peeled & diced
2 tablespoons olive oil
Salt & pepper to taste
2 tablespoons butter
3 tablespoons pure maple syrup
INSTRUCTIONS
- Preheat oven to 425F and move the rack to the middle position.
- Cut the beets and carrots into pieces that are roughly the same size, and place the pieces on a large baking sheet.
- Drizzle the olive oil onto the beets and carrots and add salt & pepper. Toss until they're coated. Spread them out in an even layer.
- Roast for about 15 minutes, or until they veggies are tender-crisp (this will vary depending how big the pieces are).
- Take the baking sheet out of the oven and add the butter and maple syrup directly to the baking sheet. Let the butter melt then toss it again until everything is coated.
- Return the baking sheet to the oven for another 5 minutes.
- Serve immediately.
For more detail: https://bit.ly/2go8lfm
