Roasted Carrots and Beets

Serving Size: 1/2 cup

Yields: Serving size may vary

First Line Therapy Serving: (1 category 2 vegetable and 1 fat)

Recipe Reposted and Modified From: www.culinarycolleen.com

Ingredients: 

Beets, peeled and cut into 1/2 inch cubes

Carrots, peeled and cut into 1/2 inch slices (on the diagonal)

Olive oil, to coat

Kosher salt

Fresh thyme (to taste), chopped

Instructions: 

1. Preheat the oven to 400 degrees.
2. Place the beets and carrots on a single layer on two separate sheet trays.
3. Drizzle with enough olive oil to coat all of the vegetables. Sprinkle generously with salt and a sprinkle of fresh thyme. Place in the oven.
4. Check the vegetables for doneness often. The exact amount of time will vary depending on your oven and the size of your cuts, but the carrots will cook faster than the beets (carrots ~ 30 minutes and beets ~45).
5. Remove from oven and serve warm.