Makes 6 servings.

6 medium Red Dog carrots, peeled and cut on the diagonal into 1-inch pieces
2 large Red Dog beets, trimmed, peeled, and cut into eighths
1/4 cup maple syrup
2 tablespoons olive oil
2 tablespoons yellow miso
1 tablespoon chopped fresh thyme, plus extra for garnish
1 tablespoon chopped fresh rosemary, plus extra for garnish
2 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons lemon juice

Heat oven to 425°F. Place beets and carrots on a parchment-lined baking sheet.

Combine maple syrup, olive oil, miso, thyme, rosemary, salt, and pepper in a bowl. Whisk until smooth. Pour over vegetables and toss to combine and until vegetables are well coated. Spread vegetables into an even layer.

Roast beets and carrots in the oven until fork tender, about 30 minutes. Remove, toss with lemon juice and transfer to a serving dish. Sprinkle with fresh herbs and serve.