Roasting brings out the natural sweetness of root vegetables like carrots and beets. The addition of garlic, fresh thyme and rosemary lends earthy, woody flavor while a splash of balsamic brightens the dish.
2 pounds carrots, greens trimmed and scrubbed
2 pounds small beets, trimmed and rinsed
4-5 russet potatoes, washed and cut into large chunks
4 cloves garlic, peeled and smashed
5-6 sprigs fresh thyme
3-4 sprigs fresh rosemary
Salt & freshly cracked black pepper to taste
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
Preheat the oven to 425’ F.
Cut very large carrots into pieces lengthwise; otherwise leave them whole.
Place the beets into a large pot of salted boiling water and cook for 15-20 minutes. Strain and let cool. Peel beets, slice into rounds and set aside in a bowl.
Arrange the carrots and potatoes in one half of a large roasting pan; place peeled beets on the other half. Season with salt and pepper and distribute thyme, rosemary and smashed garlic over vegetables. Drizzle olive oil over all and splash with balsamic vinegar.
Roast in the oven for 40-55 minutes, or until tender (it depends on the size of the vegetables, but beets will take longer). Serve warm.