- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2003
Peel and cut potatoes, sweet potatoes and carrots into chunks or wedges. Toss with vegetable oil, salt, thyme and pepper. Peel and cut 2 beets as per potatoes; toss with vegetable oil, salt, pepper and dried thyme. Arrange vegetables on foil-lined rimmed baking sheet, keeping beets separate; roast on rack beneath roast until light brown outside and tender inside, about 40 minutes.
After removing roast, increase heat to 450°F (230°C); roast until crispy and golden brown, about 15 minutes.