Root veggies can be difficult to use up – especially when they have different textures. This is a technique I use most often for hard root veggies such as beets and carrots. If I’m using softer ones like turnips and potatoes, I add them to the cooking process later.
Beets and carrots go great together. They are both mild and sweet and pair well with garlic (what doesn’t?). The trick is to roast them long enough that they are nice and soft, but a little crispy on the outside.
If I’m using softer veggies like potatoes, sweet potatoes, rutabaga, and turnips the baking time is less, and skin the garlic and cut it into large chunks. It caramelizes beautifully with the roasting vegetables. Shallots are also great with this. Cooking time may be reduced by about 15 minutes – just keep an eye on it.