Maple Balsamic Oven Roasted Carrots and Beets

1 lb. carrots, cut into chunks

3 beets, peeled and sliced into ¼” slices

1 red onion, cut into 1.5” chunks

3 Tbsp. balsamic vinegar

4 Tbsp. extra virgin olive oil

2 Tbsp. maple syrup

1 clove garlic, finely chopped

½ tsp. thyme

Coarse sea salt and pepper

1/c teaspoon cumin

Preheat oven to 375° F and line a baking sheet with parchment paper. Prepare vegetables as directed, trying to keep them close to the same size. Place them into a large bowl.

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Whisk together all remaining ingredients. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce. AIMG_1384rrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. Check with a fork at 45 minutes and add more time if needed.

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