Name: Roasted Beets and Carrots with Maple Vinaigrette Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 beets, trimmed with 1 inch stem remaining; 2 cups carrots, peeled and sliced; 2 tablespoons olive oil; Salt and pepper, to taste; Freshly chopped parsley, for garnish (optional); 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 2 tablespoons Champagne vinegar

Description

This Roasted Beets and Carrots recipe offers a deliciously sweet and tangy side dish, featuring tender roasted beets and carrots drizzled with a homemade maple vinaigrette. Perfectly roasted to bring out natural sweetness, this vibrant vegetable dish is garnished with fresh parsley, making it an excellent and healthy addition to any meal.

Ingredients

Scale

Vegetables

4 beets, trimmed with 1 inch stem remaining
2 cups carrots, peeled and sliced

Seasoning and Dressing

2 tablespoons olive oil
Salt and pepper, to taste
Freshly chopped parsley, for garnish (optional)
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons Champagne vinegar

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Instructions

Preheat and Prepare: Preheat your oven to 425°F (220°C). Lightly coat the beets with olive oil and wrap them tightly in aluminum foil. Place the wrapped beets on one half of a foil-lined baking sheet. Arrange the sliced carrots on the other half and drizzle with olive oil.
Roast the Vegetables: Roast the carrots in the oven for 30 minutes. Remove the carrots, then return the beets to the oven and continue roasting for an additional 30 minutes or until tender and easily pierced by a knife, totaling about 1 hour for the beets.
Cool and Prepare Beets: Remove the beets from the oven and allow them to cool for about 10 minutes. Slip off the skins using a paring knife, remove the stem, slice into ½-inch slices, and then halve each slice.
Make Maple Vinaigrette: In a small bowl, whisk together the maple syrup, Dijon mustard, and Champagne vinegar until well combined.
Toss and Serve: In a serving bowl, combine the roasted beets and carrots. Season with salt and black pepper to taste, pour over the maple vinaigrette, and toss gently to coat. Garnish with freshly chopped parsley if desired and serve warm.

Notes

Beets take longer to roast than carrots, so they are wrapped and roasted separately on the same baking sheet to save time.
For easier peeling, let the beets cool slightly before removing skins.
Adjust maple syrup and vinegar quantities to taste for sweetness and acidity balance.
Serve warm or at room temperature as a side dish.
Use aluminum foil for easy cleanup and to retain moisture in beets while roasting.