Ingredients
- 3 tablespoons olive oil
- 4 large carrots peeled and cut into 3/4-inch chunks
- 4 medium beets peeled and cut into 3/4-inch pieces
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- Kosher salt to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Fresh tarragon finely chopped, for garnish
Instructions
- Preheat the oven to 375°F.
- 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.
- Place the beets and carrots on a baking tray lined with parchment paper.
- Roast in the oven for 30 minutes or until the vegetables are tender and slightly caramelized. Garnish with fresh tarragon.
