Roasted Beets and Carrots

1

– 1 tablespoon maple syrup – 2 teaspoons balsamic vinegar – Kosher salt to taste – 1/2 teaspoon dried thyme – 1/2 teaspoon dried basil – Fresh tarragon

2

Place beets and carrots in a bowl and drizzle with olive oil, maple syrup, and balsamic vinegar. Sprinkle with salt, thyme, and basil. Stir to coat.

3

Place the beets and carrots on a baking tray lined with parchment paper.

4

Roast in the oven for 30 minutes or until the vegetables are tender and slightly caramelized. Garnish with fresh tarragon.

Full recipe & nutritional value on foodfaithfitness.com