Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
6 medium carrots, peeled and cut into 1- to 1½-inch pieces
12 ounces small red and/or yellow beets, trimmed, peeled and quartered
¼ teaspoon salt
⅛ teaspoon black pepper
4 medium shallots, peeled and cut into ¾-inch wedges
2 tablespoons light stick butter (not margarine), cut up
½ teaspoon finely shredded orange peel
2 tablespoons orange juice
2 tablespoons light maple-flavored syrup
Preheat oven to 425°F. Coat a 3-quart rectangular baking dish with cooking spray. Arrange carrots and beets in a single layer in the prepared dish. Coat the vegetables with cooking spray and sprinkle with the salt and pepper. Toss to coat.
Cover with foil and roast for 20 minutes. Carefully uncover and stir in shallots. Replace cover and roast for 15 minutes more. Uncover and roast for 10 to 15 minutes more or until carrots and beets are tender. Add butter, orange peel, orange juice and maple syrup to the dish. Toss vegetable mixture until butter is melted and vegetables are nicely coated. Serve warm.