A colourful fall classic side dish made in minutes using a mandolin! Canadian maple syrup adds a lovely sweet flavour.
4 medium beets
5 large carrots
2 tbsp. extra virgin olive oil
2 tbsp. of salted butter
3 tbsp. pure maple syrup
1 tbsp. fresh thyme
Preheat the oven to 425F. Using a mandolin, slice the beets and carrots into 1/8” slices.
Place in a large bowl and toss with olive oil. Add salt and pepper. Spread vegetables in an even layer on a baking sheet making sure that they do not overlap. Roast in the oven for 20-25 minutes until fork tender.
Meanwhile, melt the butter and combine with the maple syrup.
Remove vegetables from the oven and toss with the maple/butter mixture directly on the baking sheet. Return to oven and continue to bake for another 10 minutes.
Season with salt and pepper. Place in serving dish and garnish with fresh thyme. Serve immediately.