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Herby Maple Roasted Carrots and Beets

This recipe came about because I had an abundance of all the good things. In the fridge I had beautiful little baby beets that wanted to be eaten, some pretty orange and white carrots from the CSA, and finally, a bag full of fresh (but rapidly wilting) herbs that had stood up to two weeks of refrigeration, but really, really, wanted to be used up.

Plus, my aunt and uncle tap maple trees and boil their own syrup.

We’re talking astoundingly good maple syrup from their trees in the southern part of Vermont. And I had a big bottle of that in the fridge.

Yes, I had an abundance of riches!

And once I pulled the pan of beets and carrots out the oven and sprinkled them with fresh herbs, I knew I had a winner of a side dish for dinner. They were sweet, and herby, and had a fun little kick of heat from some red pepper flakes.

So, if you have some veggies that are languishing in the crisper, drizzle them with some extra deliciousness and get ready to tuck in with a knife and fork.

You’re going to love these herby maple roasted carrots and beets!

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Herby Maple Roasted Carrots and Beets

If you're looking to get your sweet and savory cravings taken care of, you're going to live this side dish!
Course Side Dish
Cuisine American
Keyword beets and carrots, Herby Maple Roasted Carrots and Beets, maple baked beets and carrots, maple baked vegetables
Author Launie Kettler

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6-8 baby beets
  • 3 medium orange, yellow, or purple carrots, cut into 1/2-inch pieces
  • 2 tablespoons organic maple syrup (preferably "Grade B.")
  • 1 tablespoon salted butter
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon roughly chopped fresh thyme
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 1 tablespoon roughly chopped tarragon
  • 1 tablespoon finely chopped chives

Instructions

  • Preheat oven to 375 degrees.
  • Wash beets well, and trim off most of the stem, leaving1-inch of the stem attached.
  • Place on a large piece of aluminum foil, and drizzle witholive oil.
  • Season with salt and pepper.
  • Wrap the foil into a tight package, and place in a bakingsheet in case it leaks.
  • Bake for 45 minutes to an hour, or until fork tender.
  • Let cool slightly, and rub the skins off of the beets withpaper towels.
  • Place the beets and carrots in a large baking sheet, andtoss with remaining olive oil.
  • Bake for 15-20 minutes, or until carrots are almost tender.
  • Drizzle the vegetables with the maple syrup, and add the butter to the pan.
  • Stir the vegetables well to coat.
  • Bake for an additional 10-12 minutes, or until carrots arecompletely fork tender.
  • Sprinkle with fresh herbs before serving.

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