This is a delightfully delicious dish that I found in the February/March 2020 issue of Fine Cooking Magazine. I have already made it three times because it is simple to make and very flavorful. 

 

If you can find small beets, they work best because their skins are tender, and they do not require peeling. 

Yield 2 - 3 servings

 

3 small beets, scrubbed and cut into ½-inch wedges

4 small carrots, scrubbed and cut into 1-inch pieces

2 Tbsp olive oil

1 Tbsp brown sugar, dark or light 

1 tsp allspice

1 tsp salt

½ tsp pepper 

1 Tbsp parsley, coarsely chopped

 

Heat the oven to 400℉

 

In a large bowl, add the scrubbed and cut beets and carrots. In a small bowl, combine the oil, sugar, allspice, salt, and pepper. Add the spice mixture to the beets and carrots and toss until the vegetables are evenly coated. 

 

Place the vegetables in a single layer on a rimmed baking sheet and bake, stirring halfway through, until tender. It will take 20-25 minutes. 

 

Transfer to a serving bowl and top with parsley.

 

Just Salt It, and enjoy!