Roasted Beets and Carrots

• 6 md. beets (2-1/2 lb. with greens) trimmed leaving 1 inch of stems.
• 2-1/2 lb. carrots, cut diagonally into 1/2inch thick slices.
• 2 tbsp. olive oil
• Fresh lemon juice
• Freshly chopped Italian flat-leaf parsley, for garnish

1. Preheat oven to 425F.
2. Toss carrots with olive oil and salt and pepper to taste.
3. Wrap beets tightly in foil.
4. (I make up two packages for this part.)
5. Then roast in the middle of the oven until tender about 1 1/4 hours.
6. And remove from the oven.
7. Now roast the carrots for 20 minutes in a shallow baking pan.
8. While the carrots are roasting,Unwrap the beets when just coo enough to handle slip offthe skins and remove the stems.
9. Cut each beet into six wedges.
10. Add the beets to the carrot and toss to combine.
11. Then roast just until the beets are hot again around 15 minutes more.
12. Add a little lemon juice and chopped parsley and serve.

beets, carrots, olive oil, lemon juice, italian flat

Taken from www.foodgeeks.com/recipes/20871 (may not work)