Ingredients

• 1 pound baby beets, halved
• 1 pound rainbow carrots, cut into 2-inch pieces
• 0.25 cup extra-virgin olive oil
• 4 clove garlic, minced
• 0.5 cup Parmesan cheese, grated
• 2 tablespoon fresh thyme, leaves only
• 1 tablespoon balsamic vinegar
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Steps

1. Preheat your oven to 400°F (200°C).
2. On a cutting board, halve the baby beets and cut the rainbow carrots into 2-inch pieces, keeping pieces roughly similar in size for even cooking.
3. Mince 4 cloves of garlic and grate the Parmesan cheese; measure out the thyme leaves by removing them from the stems.
4. Place the prepared beets and carrots on a large rimmed baking sheet.
5. Drizzle with 1/4 cup olive oil and sprinkle with the minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
6. Toss the vegetables thoroughly with your hands or a large spoon until evenly coated with oil and seasonings.
7. Spread the vegetables in a single layer on the baking sheet.
8. Roast for 25 minutes, stirring the vegetables halfway through to ensure even cooking.
9. Remove the baking sheet from the oven and sprinkle the 1/2 cup grated Parmesan cheese evenly over the vegetables.
10. Return to the oven and bake for an additional 10 minutes until the Parmesan forms a light golden-brown crust and the vegetables are tender when pierced with a fork.
11. Remove from the oven and drizzle with 1 tablespoon balsamic vinegar.
12. Scatter the fresh thyme leaves over the top and serve warm.