Recipe shared by Michigan 2019 Teen “Chopped” Competition contestants. 

Ingredients:

  • 3 Large Carrots
  • 1 Medium Beet
  • 2 Tbsp. Olive Oil
  • 4 Tbsp. Buter
  • 6 Tbsp. Maple Syrup
  • Salt & Pepper to taste

Directions:

  1. Preheat oven to 425 degrees. 
  2. Peal and dice carrots and beet. 
  3. Spread out carrots and beet on a baking sheet, drizzle with olive oil and toss with salt and pepper until evenly coated. 
  4. Roast 15 minutes until tender-crisp. 
  5. Melt butter and mix with maple syrup. Coat carrots and beet in mixture. 
  6. Return to oven for 5 minutes, remove, cool and enjoy! 

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