1000g young carrots ( cut into sticks, 1 cm thick) 1200g large young beets / beet roots (peeled and cut into sticks or slices as well, 1 cm thick) 500g red onions (cut into wedges) 4 tbs olive oil sea salt rainbow peppercorns or black peppercorns
dressing 3 tbs balsamic vinegar 3 tbs red wine vinegar 3 tbs soft brown sugar 4 tbs maple syrup 3 tbs fresh English thyme leaves or frozen English thyme
two large non-stick baking trays or normal trays lined with Teflon sheets
Preheat oven to 180°C (356°F). Toss the vegetables with olive oil, season with freshly ground pepper and salt and transfer to the baking trays. Bake for about 45-60 minutes tossing them from time to time.
In meantime prepare dressing, combine all ingredients together and leave aside till vegetables are ready. When vegetables are roasted toss them with the dressing and serve or place in a container to use later.
This recipe make enough vegetables as a side dish for 8-10 people.
* I served only half of the vegetables for four of us and the rest reheated in microwave next day, they tasted even more delicious.
** Taste great as a side dish with meat, mashed potatoes or couscous and even in a cheese sandwich!
