MAPLE ROASTED BEETS AND CARROTS #VEGETARIAN #MAPLE

I made this beets and carrots formula for Canadian Thanksgiving. I somewhat overcooked it, so I took 5 minutes off the prescribed cooking time in the formula below.They weren't mush, however I do incline toward my veggies to be more delicate fresh than delicate.

The family preferred this formula, so that is good.I likewise have an inclination this would be an incredible method to fool fastidious eaters into eating their beets. We're truly sugar covering them here.There truly isn't a lot to this beets side dish, which is extraordinary when you have a lot of things in a hurry.

Coat the beets and carrots in some olive oil, broil them, remove them from the broiler and include some spread and maple syrup, pop them back in the stove for a bit, and you're finished.

Ingredients:

• 5 large carrots peeled & sliced
• 4 medium beets peeled & diced
• 2 tablespoons olive oil
• Salt & pepper to taste
• 2 tablespoons butter
• 3 tablespoons pure maple syrup

Instructions:

1. Preheat oven to 425F and move the rack to the middle position.
2. Cut the beets and carrots into pieces that are roughly the same size, and place the pieces on a large baking sheet.
3. Drizzle the olive oil onto the beets and carrots and add salt & pepper. Toss until they're coated. Spread them out in an even layer. 
4. Roast for about 15 minutes, or until they veggies are tender-crisp (this will vary depending how big the pieces are). 
5. Take the baking sheet out of the oven and add the butter and maple syrup directly to the baking sheet. Let the butter melt then toss it again until everything is coated. 
6. Return the baking sheet to the oven for another 5 minutes. 
7. Serve immediately. 

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