2 medium beets

2 large carrots

2 tsp olive oil

1/2 tsp rosemary leaves

1/2 tsp thyme leaf

1/2 tsp rubbed sage leaf

1/4 tsp salt and fresh ground pepper to taste 

 

Preparation

For this recipe you’ll need a large shallow glass or enamel roasting pan

Preheat the oven to 400 degrees

Scrub the carrots and beets and trim the tops and bottoms

Slice the carrots diagonally in 1/2 inch slicies

Slice each beet in 6 wedges

Place beets in a bowl

Place carrots in another bowl

Sprinkle the carrots and beets with oil and herbs

Stir each vegetable to coat with oil and herbs

Arrange carrots on one side of baking pan, beets on the other side, in a single layer

Cover with a lid, or foil, and bake for 25 minutes

Remove lid, increase heat to 450 degrees, bake another 20 – 30 min., until tender

Check veggies after 10 minutes, turn with fork or tongs if needed for even roasting

Before serving, gently mix the beets and carrots together