Spicy roasted beets, carrots and potatoes

Serves 4-6

• 1 lb. (3-4) carrots, trimmed, scrubbed, and peeled if desired

• 1 lb. (2-3) potatoes, trimmed, scrubbed, and peeled if desired

• 1/2 lb. (1-2) beets, trimmed, scrubbed, and peeled if desired

• 3 tbs. olive oil

• 2-3 large garlic cloves

• 2 tsp. salt

• 1 dried red pepper, cut into a few pieces 

Preheat oven to 400.

Cut the vegetables into 1 inch cubes. Combine the oil, garlic, salt and red pepper in a blender or food processor.

Toss the carrots and potatoes with the oil mixture in a large bowl. Stir in the beets. Spread in one layer onto a 10 x 15 inch baking pan, lined with parchment if desired.

Bake for 40-50 minutes, until very soft, rotating pans halfway through.

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