Roasted Roots | The FINsider

Ingredients

• 2 large red beets (or 3 medium), peeled and sliced into 1-inch cubes
• 1 red onion, peeled and cut into quarters
• 8 cloves garlic, peeled
• 1 carrot cut into 2-inch pieces
• ¼ cup olive oil
• 2 rosemary sprigs 3 – 4 inches long
• 2 key limes thinly sliced
• 1 tsp sea salt
• 1 tsp thyme leaf
• ½ tsp ground black pepper
• 1 large mixing bowl
• aluminum foil
• 1 baking pan
• 1 tongs
• 1 mixing spoon
• 1 cutting board
• measuring spoons and cups
• 1 sharp paring knife
• 1 vegetable peeling knife