Maple Orange Glazed Roasted Vegetables

Preheat your oven to 400˚.

Peel the carrots and potatoes and cut them into 1-2 inch pieces. Put the carrots and potatoes into a 9×13 inch parchment lined pan.

Peel the beet and cut it into 1-2 inch pieces. Put the cut up beet into an 8 inch parchment lined pan.

Juice one half of one of the oranges and whisk in the olive oil. Take one tablespoon of this mixture and drizzle it over the beet and mix to coat. Take the remaining orange/oil mixture and pour it over the carrots and potatoes, mix to coat them.

Sprinkle both pans with salt.

Bake for 30 minutes or until tender when stuck with a fork.

Juice the remaining orange and a half and put the juice into a small heavy pot with the maple syrup. On a high heat bring the mixture to a simmer, then turn the heat down to low. Simmer until the mixture thickens, stirring occasionally. This should take no more than 10 minutes.

When the vegetables are done cooking, sprinkle the beets over the other vegetables and pour the glaze over everything. Serve immediately.