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

Ingredients:
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
Dressing:
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

Directions:
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.