Recipe from Full Plate Farm’s CSA Blog
Amazing what you find when you google a few ingredients together. I originally was thinking something with beets and leeks. Then stumbled on this simple recipe that also included carrots, how perfect can you get! Thank you Full Plate Farm.
2-3 Leeks, leafy ends removed, cut on the bias into 1-2” pieces
1 bunch Beets, pealed, cut into quarter
6 Carrots, halved or quartered lengthwise
2 TB Olive Oil
Juice of 1/2 Lemon
Fresh Thyme Sprig OR if you have it use Eatwell Thyme Salt in place of fresh thyme and salt!
Salt and Pepper to taste
Toss the vegetables lightly in olive oil and roast at 350 F for about 1 to 1 1/2 hours, turning them every 30 minutes or so, until the beets and carrots are tender. Remove from the oven and season with lemon juice, thyme, salt and pepper.