Carrots & Beets with Thyme
The beets were very small, but usable nonetheless. I roasted them in a bit of olive oil and reserved them for use in a salad.
With the carrots, I decided to mix in some of the beet stems, fresh thyme, olive oil, salt and pepper. I roasted this in the oven for about a half hour.
Afterwards, I topped everything off with a squeeze of fresh orange juice and a bit of orange zest, for a delicious side dish.