Active Time

　　35 min

　　Total Time

　　2 1/2 hr

　　

Ingredients

Makes 6 servings

　　6 medium beets (2 1/2 lb with greens), trimmed, leaving 1 inch of stems attached

　　2 1/2 lb carrots, cut diagonally into 3/4-inch-thick slices

　　2 tablespoons olive oil

　　

Step 1

Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.

　　

Step 2

Toss carrots with oil and salt and pepper to taste in a shallow baking pan.

　　

Step 3

Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.

　　

Step 4

While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.

　　

Step 5

Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

　　Cooks'note:

　　•Beets can be roasted and peeled 2 days ahead and chilled, covered.