Roasted Carrots and Beets with Sage
- 4 or 5 beets
- 4 or 5 carrots
- 3 shallots
- ⅓-cup olive oil
- Fresh sage, handful
- 1 teaspoon salt
- Cracked black pepper, to taste
- Preheat oven to 425 °F.
Remove beet greens (if present) and set aside.
Scrub beets and carrots, remove ends, and peel if desired.
Chop beets and carrots into bite-sized pieces.
Peel and quarter shallots.
Finely chop a handful of fresh sage.
Toss beets and carrots with sage, shallots olive oil, and salt.
Spread vegetables evenly over a large cookie sheet.
Place vegetables in oven and roast for 20 minutes.
Remove from oven and use a large spoon or spatula to turn vegetables.
Return to oven and roast for an additional 15 to 20 minutes until veggies start to turn golden brown.
Cool and serve warm. Season with salt and pepper and enjoy.