Maple Roasted Golden Beets & Carrots Recipe
SoNat peanut hummus, everything seasoning, pomegranate, toasted pita
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Flavorings
Toppings
Hummus
Method
Preparation of Vegetables
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the golden beets thoroughly, then peel them using a vegetable peeler. Cut them into uniform cubes, about 1 inch in size.
- 2
Prepare the Carrots
Wash and peel the carrots. Cut them into similar-sized pieces as the beets, about 1 inch long.
Roasting
- 3
Mix and Coat
In a large bowl, combine the cubed beets and carrots. Drizzle with olive oil, maple syrup, salt, and pepper. Toss until all the vegetables are well coated.
- 4
Roast the Vegetables
Spread the coated vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Serving
- 5
Prepare the Pita
While the vegetables are roasting, toast the pita bread in a toaster or on a skillet until golden and crispy. Cut into triangles.
- 6