Ingredients
Scale
For the Roasted Veggies:
- 2 medium beets, peeled and diced
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Vinaigrette:
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Prepare the Veggies
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prep the Veggies: In a large bowl, toss the diced beets and sliced carrots with olive oil, salt, and pepper until evenly coated.
- Spread on Baking Sheet: Arrange the veggies in a single layer on a baking sheet lined with parchment paper.
Roast the Veggies
- Roast: Bake in the preheated oven for 30-35 minutes, or until the beets and carrots are tender and slightly caramelized, stirring halfway through for even cooking.
Make the Vinaigrette
- Combine Ingredients: In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
Serve
- Dress the Veggies: Drizzle the roasted beets and carrots with the vinaigrette just before serving, tossing to coat.
- Prep Time: 10 min.
- Cook Time: 35 min.
Nutrition
- Serving Size: 4 servings
- Calories: 150 kcal
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g