Roasted Carrots & Beets with Maple Balsamic Dressing

Cooking Time: 45m    Servings: 8-10

Products needed:

  • Red Wine Vinegar - Organic
  • Blood Orange Fused Olive Oil


  • 1 lb baby carrots scrubbed (or cut full sized ones on the diagonal the width of your thumb), 
  • 4 medium sized beets, peeled and quartered
  • 1 medium red onion, cut in wedges
  • 1-2 tablespoons Olive Scene Blood Orange Olive Oil
  • sea salt and freshly ground pepper, to taste

For the dressing:

  • 2 tablespoons Olive Scene Vermont Maple Balsamic Vinegar
  • 2 tablespoons Olive Scene Organic Red Wine Vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh thyme leaves (or 1 tsp dried)
  • sea salt and freshly ground pepper, to taste


  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with aluminum foil.
  3. Toss the vegetables with olive oil, salt and pepper and place them on the baking sheet in one layer.
  4. Bake until tender, 30-45 minutes.
  5. In the meantime, combine all of the dressing ingredients in a small bowl and reserve.
  6. Just before serving, toss the veggies with the dressing.
  7. Use only enough to give them a nice gloss…you don’t want soup.

Save the any remaining dressing for another occasion.