Maple Orange Roasted Carrots And Beets

Maple Orange Roasted Carrots And Beets
Author: Chef JR Jacobson
Photograph: Xuan Huang

Carrots and beets, a pair made in heaven, roasted to perfection and bathed in sweet tangy maple orange glaze.


Per serving: 190.91 calories, 3.0g protein, 7.5g fat, 30.0g carb, 6.41g dietary fiber, 1.04g saturated fat, 20.24g total sugar, 5.9g added sugar
Significant source for: Fiber, Fluoride, Manganese, Vitamin A, Vitamin C, Folate.


4 Servings

1  pound beets, trimmed, scrubbed, and cut into wedges

1  pound carrots, scrubbed and cut into strips, about 1/2-3/4 inch by 3-4 inches

1/4  cup orange juice

2  tablespoons olive oil

2  sprigs fresh thyme, picked over

1  teaspoon orange zest

2  tablespoons maple syrup

1  teaspoon salt

   Black pepper


step 1.

Preheat the oven to 400°F.

step 2.

In a large mixing bowl, combine the beets, carrots, orange juice, olive oil, orange zest, and fresh thyme. Toss to coat.

step 3.

Transfer the beets mixture to a baking sheet; spread evenly and cover with foil. Bake for 20 minutes.

step 4.

Remove the baking sheet from the oven and remove the cover. Add the maple syrup; toss to coat.

step 5.

Place the baking sheet back to the oven. Bake for 20 to 30 minutes or until the carrots and beets are tender. You can pierce a carrot with a sharp knife to check the doneness. You are looking for slight resistance.

step 6.

Transfer the baked beets mixture to a plate. Pour the remaining juice in the baking sheet onto the plate, if there is any. Season with salt and pepper.