Maple-Roasted Beets and Carrots
Recipe by Haylie Duff of Real Girl's Kitchen
2 cans (15 oz.) Libby's Cut Beets, drained
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
2 tablespoons real maple syrup
1 tablespoon chopped fresh thyme (or 1 tsp dried)
1/4 teaspoon black pepper
1. Preheat oven to 400°F.
2. Combine beets, carrots, maple syrup, thyme and pepper in bowl. Spread evenly on baking tray and bake for 15 minutes.