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Roasted Carrots and Beets with Maple Drizzle

October 3, 2014
by Cornelia Emlen
Serves: 6 - 8
A medley of brilliant oranges and reds, the carrot and beet flavors are intensified by the roasting. A wonderful compliment to any savory dish.
  • 2 pounds carrots
  • 1 pound beets
  • 2 tablespoons of olive oil
  • salt, to taste
  • 1 tablespoon maple syrup
  • 2 tablespoons fresh tarragon
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • olive oil, salt
  1. Preheat oven to 400 degrees.
  2. Wash carrots and remove greens. Do not peel. Slice, on the diagonal, into bite-sized chunks.
  3. Wash beets and remove greens. (The greens can be saved and are delicious steamed with a bit of butter and salt.) Do not peel. Cut into wedges, approximately ½ inch thick.
  4. Toss carrots and beets with olive oil and sprinkle with salt. Place, in a single layer, on baking sheet lined with parchment paper (for easy clean up) and bake in preheated oven for approximately 20 minutes. Stir occasionally.
  5. While vegetables are roasting, wash tarragon. Remove leaves from stem and chop coarsely. Set aside.
  6. Remove carrots and beets from oven and place in serving dish. Toss with chopped tarragon and drizzle with maple syrup.