Wednesday, March 19, 2008

Roasted Carrots & Beets with Maple Balsamic Dressing

Roasted Carrots & Beets with Maple Balsamic Dressing
Adapted from Bonnie Stern's Essentials of Home Cooking

Serves 2
Prep time: 5 minutes
Total Cooking time: 45-60 minutes

1 lb/450g young carrots (or at least cut on the diagonal and no more than the width of your thumb), scrubbed, but no need to peel
4 medium sized beets, peeled and quartered
1 medium red onion, cut in wedges
1-2 tbsp olive oil
Salt & pepper to taste
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tbsp brown sugar
2 tbsp maple syrup
2 tbsp fresh thyme leaves (or 1 tsp dried)
Salt & pepper to taste

1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).

2. Toss the vegetables with olive oil, salt and pepper and place them on the baking sheet in one layer. Bake until tender…start checking at 30 minutes when you toss them.

3. In the meantime, combine all the dressing ingredients in a small bowl and reserve.

4. Just before serving, toss the veggies with the dressing. Use only enough to give them a nice gloss…you don’t want soup and you can save the rest of the dressing for another occasion.


Coffee & Vanilla said...

Ruth, I love this recipe... I'm going to try it this week :)

Have a good day, Margot

Coffee & Vanilla said...

I tried it and it was delicious!!
I will be making them again very soon... I even ate the rest of vegetables today in my cheese sandwich.... perfect!!
You can see it here:
Thank you for sharing this recipe, Margot