4largebeetsred and golden - washed, peeled, cut into bite-size wedges
6largecarrotsrainbow variety or regular - washed, peeled, cut into ½" rounds
2tablespoonolive oilextra virgin
Preheat oven to 400º
Line 2 baking pans with parchment paper or lightly grease surface of pans.
Arrange beets on one pan, in a single layer. Do the same with carrots on a separate pan.
Brush beets and carrots lightly with olive oil. Sprinkle with salt.
Place carrots in oven at 400º for 15 minutes until just tender. Place beets in oven for 20 - 30 minutes until just tender.
Combine balsamic vinegar and maple syrup in small bowl.
Brush carrots and beets with vinegar and syrup. Place both pans back into oven for an additional 10 minutes, allowing the vinegar/syrup mix to caramelize.
Remove from oven.
🥕Roasted root veggies make a delicious & nutritious simple side dish. You can pair them with everything from tofu to rice to salads. . .use your imagination! I love to serve roasted root veggies on a bed of vibrant salad greens topped with my yummy creamy Vegan Avocado Basil Dressing. You can find the recipe for Vegan Avocado Basil dressing HERE🥕Oil-free - To prepare these veggies without oil, I suggest steaming the carrots for 3-5 minutes prior to roasting. Just until they are slightly tender. Follow the directions on the recipes, simply omitting adding oil.