Maple Balsamic Oven Roasted Carrots and Beets
1 lb. carrots, cut into chunks
3 beets, peeled and sliced into ¼" slices
1 red onion, cut into 1.5†chunks
3 Tbsp. balsamic vinegar
4 Tbsp. extra virgin olive oil
2 Tbsp. maple syrup
1 clove garlic, finely chopped
½ tsp. thyme
Coarse sea salt and pepper
1/c teaspoon cumin
Preheat oven to 375° F and line a baking sheet with parchment paper. Prepare vegetables as directed, trying to keep them close to the same size. Place them into a large bowl.
Whisk together all remaining ingredients. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce. A
rrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. Check with a fork at 45 minutes and add more time if needed.
rrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. Check with a fork at 45 minutes and add more time if needed.
