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!