Roasted Carrot & Beets with Marionberry Glaze
Side dish or centerpiece? You decide.
Roasted Carrot & Beets with Marionberry Glaze
Sweet root veggies meet their match with a tangy-sweet Marionberry glaze. This dish brings color and depth to any table and pairs beautifully with just about everything.
Ingredients:
- 4 large carrots, peeled and sliced
- 3 medium beets, peeled and chopped
- 1–2 tbsp olive oil
- Salt and pepper to taste
- 1 pack Howl at the Spoon Marionberry Sauce
- Optional: fresh thyme or parsley for garnish
Instructions:
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Toss carrots and beets with olive oil, salt, and pepper. Spread in a single layer.
- Roast for 30–35 minutes, flipping halfway through.
- Drizzle with Marionberry sauce while warm. Garnish if desired.
Flavor tip: Add crumbled goat cheese or walnuts for bonus flair.
