Healthy Maple Balsamic Roasted Carrots and Beets

Healthy Maple Balsamic Roasted Carrots and Beets

Move over, boring veggies; these maple balsamic roasted carrots and beets are going to knock your socks off! Batoned carrots and cubed beets are tossed in my mouthwatering maple balsamic vinaigrette and roasted at 450F in less than 30 minutes for the most delicious oven-roasted side dish that's perfect for a weeknight or to pair as your healthy holiday side dish!

Course Side Dish

Cuisine American, Plant-Based, Vegan

Diet Gluten Free, Vegan, Vegetarian

Keyword Roasted beets and carrots

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 190kcal

Author Lauren McNeill, RD

Equipment

1 large sheet pan

Ingredients

4 large carrots batoned
3 beets washed and cut into 1 inch cubes
1/2 batch 5-Minute Maple Balsamic Salad Dressing
1/2 tsp flaky salt

Instructions

Preheat oven to 450 ℉. Line a baking sheet with parchment paper.
Make a half-batch of the 5-Minute Maple Balsamic Salad Dressing.
In a large bowl, combine the carrots, beets, and Maple Balsamic Salad Dressing, saving approximately 3 tablespoons of salad dressing to drizzle on top of the roasted vegetables.
Roast the vegetables for 25-30 minutes, or until both the carrots and beets are fork tender, flipping half way through.
Once the vegetables are fork tender and golden brown on the edges, remove from the oven and drizzle with the remaining maple balsamic vinaigrette and a pinch of flaky salt. Serve and enjoy!

Notes

Storing leftovers: These veggies are best served fresh, but leftovers can be stored in an airtight container for up to 5 days.

Nutrition