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.

A nice big bunch of beets and carrots, peeled.

Medium-ish dice. The dark beets will stain EVERYTHING. Be warned.

Grab some garlic cloves but leave them in the papery skin.

Toss everything with a tablespoon or two of olive oil and a sprinkle of kosher salt and fresh ground pepper. Spread evenly on a baking sheet lined with parchment and bake at 375 for about 45 minutes, turning the veggies every 15 minutes or so. When it's done, skin the garlic cloves and mash them with a tablespoonish of honey. Toss the mixture with the veggies.

You can use the final product as a side dish, or better yet as your starch instead of rice or bread. I served it A la Tiffany with a fried egg and some grilled sausage.

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.