Savory Granola with Roasted Beets and Carrots

I never make granola the same way twice. I love the recipe with olive oil and maple syrup from the NY Times. It?s great with plain yogurt. Every time I make it, I use different nuts or dried fruit depending on what I have in the kitchen that day. Almonds and dried cranberries is one favorite variation. However, despite the use of olive oil in that recipe, I would never in a million years have thought to take the entire thing in a savory direction. When I saw a savory granola in Saveur?s Chef?s...

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