Roasted Balsamic Beets & Carrots

We have a great organic farmers market every Tuesday night in our neighborhood.  Last week, M went with B to explore.  They came back with these wonderful little beets.  Thankfully, they last a little bit and we made them tonight.  I found the recipe here for roasted beets and carrots.  They were delish!  I could have roasted mine a little longer to make them even more tender but the flavor was amazing!  I added a touch of butter at the end to mix it all together (who doesn't love butter?!).  Perfect!!

Picture of the beets ready for the oven

Picture of the beets ready to serve

 
Ingredients:
2 cups of fresh beets cut into about 1" pieces
2 cups of fresh carrots cut into about 1" pieces (I used less carrots and beets since it was just the 3 of us)
1 tsp olive oil
Salt / Pepper / Dried Thyme, to taste
1 Tbsp Balsamic Vinegar
(Dab of margarine if you desire)

Directions:
Preheat oven to 425 degrees
Peel veggies and place in bowl
Drizzle olive oil on them and salt, pepper, thyme.  Toss to coat
I put mine on parchment paper and in the oven
Roast for 25-30 minutes
Remove from oven and drizzle balsamic vinegar / margarine (if desired) and stir to coat
Serve immediately