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Roasted Carrots and Beets
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 2 Tbs. coconut oil
  • 4 Tbsp Maple Syrup
  • 1 tsp Sea Salt
  • 2 Tbsp Balsamic Vinegar
  • 1 bunch Beets, trimmed
  • 1 bunch Carrots, trimmed
  • 1 tsp Black Pepper

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  1. Preheat oven to 425°C. After trimming, scrub the beets and carrots, and rinse. (Peel the beets only if desired; tender young beets will not need to be peeled.) Leave the peel on the carrots, and cut both vegetables into 2-3 inch strips.

  2. Place vegetables into a small bowl, and toss with oil, sea salt and black pepper. Pour out onto a baking tray, spreading in an even, single layer, and place tray into preheated oven. Roast for 18-20 minutes, then remove tray from oven, and allow roasted veggies to cool to room temperature.

  3. Once cool, transfer roasted carrots and beets into a medium-size container with self-sealing lid. Whisk together the maple syrup and balsamic vinegar, and pour into same container. Seal lid, and gently rotate container so that marinade evenly coats all vegetables inside. Place container into fridge, and chill well before serving.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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Main ingredients



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