Roasting vegetables at high heat brings out their inherent sweetness; this recipe also includes a drizzle of maple-flavored syrup and a dash of orange juice to sweeten the pan even further.

Source: Diabetic Living Magazine


Recipe Summary test

10 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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.

Nutrition Facts

1/3 cup
87 calories; protein 1.9g; carbohydrates 16.3g; dietary fiber 3.8g; sugars 9.9g; fat 2.3g; saturated fat 1.2g; cholesterol 5mg; vitamin a iu 10354.4IU; vitamin c 10.3mg; folate 79.5mcg; calcium 35.7mg; iron 0.8mg; magnesium 24mg; potassium 435.4mg; sodium 227.1mg.

1 vegetable, 1/2 fat, 1/2 other carbohydrate