Maple Balsamic Oven Roasted Carrots and Beets
1 lb. carrots, cut into chunks 3 beets, peeled and sliced into Â¼" slices 1 red onion, cut into 1.5â€ chunks 3 Tbsp. balsamic vinegar 4 Tbsp. extra virgin olive oil 2 Tbsp. maple syrup 1 clove garlic, finely chopped Â½ tsp. thyme Coarse sea salt and pepper 1/c teaspoon cumin Preheat oven to 375Â° 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. Arrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375Â° 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.