Baked Vegetables "Gems"

Ingredients:

• 4 medium beets
• 3 tablespoons olive oil, divided
• 0.7 kg of carrots
• 0.7 kg Brussels sprouts
• 8 large cloves of garlic
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp chopped thyme leaves

Preparation:

1. Preheat oven to 190°C (375°F). Place the beets in a small baking dish and drizzle with 1 tablespoon of olive oil. Cover the dish with foil and bake for 30 minutes.
2. Meanwhile, peel the carrots and cut into 2.5 cm (1 in) pieces, trim the Brussels sprouts and halve them, and peel the garlic. Place the carrots, Brussels sprouts, and garlic cloves in a large baking dish and toss with the remaining vegetable oil. Season with salt and pepper.
3. After the beets have baked for 30 minutes, place the second pan with the vegetables in the oven and bake for another hour, stirring the vegetable mixture 1-2 times.
4. Remove the beets from the oven and transfer them to a cutting board to cool. Combine the thyme with the carrots and Brussels sprouts and roast for another 10 minutes, while you cool and slice the beets. When the beets are cool enough to handle, about 5 minutes, peel them and cut into 2.5 cm (1-inch) pieces. Remove the remaining vegetables from the oven, toss with the beets, season with salt and pepper to taste, and serve.