Roasted Carrots and Beets in Balsamic Maple SyrupPosted on: 26th Mar 2008
[recipe inspired by Ruth from Once Upon A Feast]
1000g young carrots ( cut into sticks, ½ cm thick)
1200g large young beets / beetroots (peeled and cut into sticks or slices as well, ½ cm thick)
500g red or white onions (cut into wedges)
4 tbs olive oil
rainbow peppercorns or black peppercorns
two large non-stick baking trays or normal trays lined with Teflon sheets
Preheat oven to 180°C (356°F).
Toss the vegetables with olive oil, season with freshly ground pepper and salt and transfer to the baking trays.
Bake for about 45-60 minutes tossing them from time to time.
In meantime prepare dressing, combine all ingredients together and leave aside till vegetables are ready.
When vegetables are roasted toss them with the dressing and serve or place in a container to use later.
This recipe make enough vegetables as a side dish for 8-10 people.
- Taste so much better if prepared ahead and served cold.
- Those veggies are great as a side dish with roasted turkey and potatoes or even in a cheese sandwich!
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ABOUT THE AUTHOR
Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.
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