1 1/2 lbs carrots — cut 1 inch pieces
8 clove garlic — unpeeled
1 1/2 lbs Brussels Sprouts — cut in half.. The same amount as the carrots
4 med beets — cooked and cut in the same size as sprouts and carrots (added after one hour)
1 tablespoon fresh thyme

Preheat oven to 375F

Toss the  carrots brussels sprouts and garlic together with olive oil and salt and pepper. Place on the sheet pan in the 375° oven for one hour. Add the cooked beets and a sprinkling of fresh thyme toss with vegetables and heat in the oven for 10 minutes to heat.  Serves 8