Roasted Beets and Sweets with Brown Butter Maple Glaze

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 Beets
  • 6 Sweet potatoes
  • 3 Thyme, Fresh sprigs

• Condiments

  • 2 tbsp Maple syrup, real

• Baking & Spices

  • 1 tsp Black pepper, fresh ground
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 stick Butter

Found on mantitlement.com

Ingredients

• 6 sweet potatoes, peeled and cubed (small, 1 inch dice)
• 4 beets, peeled and cubed (small, 1 inch dice)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 stick butter
• 2 tablespoons real maple syrup
• 3-4 fresh thyme sprigs, plus 2 tablespoons more chopped for garnish

Directions

• Preheat the oven to 435 degrees.
• Spray 2 baking sheets with cooking spray.
• In a large bowl, toss together the beets, sweet potatoes, salt and pepper.
• Roast in the oven for 30 minutes.
• While the potatoes and beets are in the oven, make the brown butter glaze by adding 1 stick of butter to a skillet along with the fresh thyme sprigs.
• Melt the butter down until just browned (about 5 minutes) then stir in the maple syrup and remove from the heat.
• After 30 minutes, remove the potatoes and beets from the oven and toss with the brown butter glaze.
• Place back in the oven for 15 minutes then remove to a large serving plater and garnish with the two tablespoons of reserved chopped thyme.