Roasted Beets and Carrots

• 1 Pound - beets
• 1 Pound - carrots
• 2 Tbsps - extra virgin olive oil
• 2 Tbsps - honey
• 1 teaspoon - salt
• ¼ teaspoon - black pepper

Instructions

1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper. Set aside.
3. Peel the beets and chop them into 3/4-inch cubes. Chop the carrots into 1/2-inch-thick slices. Arrange in an even layer on the prepared baking sheet.
4. Drizzle the beets and carrots with the olive oil and honey. Sprinkle with the salt and black pepper. Use a rubber spatula to toss beets and carrots until evenly coated.
5. Roast the beets and carrots on middle rack of oven, stirring once during cook time, until they are fork tender and slightly caramelized, 60-75 minutes.
6. Check to see that beets and carrots are done. Remove from oven or add time as needed.
7. Sprinkle with additional salt and pepper, if desired, and serve immediately.