Roasted Beets and Carrots Recipe

Prepare the carrots. Preheat the oven to 400°F. Peel the carrots.

Perform a roll cut by placing a carrot on the cutting board, parallel to the edge facing you.  Hold your knife at a 45-degree angle to the carrot. Cut off the end, then roll the carrot slightly so that the cut you just made faces straight up. Keeping the knife at a 45° angle to the carrot, continue making cuts every inch or so, rolling the carrot in between each cut. You will end up with pieces in an odd diamond shape, which will roast evenly even though they came from thicker and thinner parts of the carrot.

Place the chopped carrots on a baking sheet and toss with the oil, salt and pepper.

Prepare the beets. Remove the beets' stems, if necessary, and place on a large piece of foil.

Add a splash of water and wrap tightly. Place on the baking sheet with the carrots. Roast for 30 minutes, or until the carrots are tender.

Carefully unwrap the beets in their foil package being careful to watch out for the steam that's released as you open the foil. Let the beets cool for a few minutes, then rub off their skins.

Chop into bite-size pieces and toss with the carrots. Enjoy!