Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor.
- 1 1/2 pounds carrots, mixed colors if available, peeled
- 1 1/2 pounds beets, different sizes and colors if available
- Sea salt and freshly ground black pepper
- 1 bulb garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole
- Extra-virgin olive oil
- 1 orange, juiced
- A few sprigs fresh rosemary, leaves picked
- 5 tablespoons balsamic vinegar
- 1 Preheat oven to 425°F.
- 2 Put the carrots into a large pot, add enough water to cover them. Season with salt and bring to boil.
- 3 Put the beets into another large pot, add enough water to cover them. Season with salt and bring to a boil. Cook each for 15 to 20 minutes until just tender, then drain and place in separate bowls.
- 4 Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
- 5 Add the flavorings while the vegetables are still hot.
- 6 Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add orange juice and thyme leaves and toss again.
- 7 Mix the beets with the rest of the garlic, rosemary, balsamic vinegar and salt and pepper.
- 8 You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other.
- 9 Place in the middle of the preheated oven and roast for around 30 minutes or until golden.