Baked vegetables

Ingredients:

• 2 carrots
• 1 head of broccoli
• 3 beets

Preparation:

1. Slice 2 carrots diagonally, 1 head of broccoli into florets, and 3 peeled golden or striped beets into wedges. Arrange the vegetables on a baking sheet, add 6-8 sprigs of thyme, and drizzle with 1/4 cup olive oil; season with salt and pepper.
2. Roast the vegetables at 220°C (425°F) until tender, 20-30 minutes. Serve hot or at room temperature.