Roasted Balsamic Beets and Carrots

Adapted from Barbara Cooks

INGREDIENTS:

• 2 cups fresh red beets, peeled and cut into 1-inch pieces
• 2 cups fresh carrots, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1 teaspoon dried marjoram
• 2 tablespoons balsamic vinegar

METHOD:

• Preheat oven to 425 degrees
• Peel and cut beets and carrots and place in covered glass baking dish
• Stir in salt and marjoram
• Bake, covered, for 15 minutes, stir and bake another 15 minutes or until tender
• Remove from oven, stir in balsamic vinegar and toss to coat