Description
Roasted Beets and Carrots with Maple Vinaigrette is a colorful, comforting, and deeply flavorful side dish featuring oven-caramelized root vegetables tossed in a sweet and tangy maple-Dijon dressing.
Ingredients
• 3 medium carrots, peeled and cut into sticks
• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1 tablespoon chopped fresh parsley (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss carrots and beets with olive oil, salt, and pepper.
3. Spread vegetables on the baking sheet in a single layer.
4. Roast for 30–35 minutes, flipping halfway through, until caramelized and fork-tender.
5. Meanwhile, whisk maple syrup, vinegar, mustard, and cinnamon together in a small bowl.
6. Transfer roasted vegetables to a serving bowl and drizzle with vinaigrette.
7. Gently toss to coat and garnish with parsley if desired.
8. Serve warm or at room temperature.
Notes
– Use golden beets or rainbow carrots for a more colorful variation.
– Make the vinaigrette ahead and store in the fridge for up to 4 days.
– Don’t crowd the pan—roast in batches if needed for even caramelization.
– Leftovers can be refrigerated for up to 4 days and served cold or reheated.
– Avoid freezing as the texture of roasted vegetables may become mushy.
- Prep Time: 10
- Cook Time: 35
- Method: Roasted
- Cuisine: American