contributed by laura king
4 beets
3T olive oil
1 lb carrot
1 lb brussel sprouts
7 large garlic cloves, unpeeled
1/2 t Kauai sea salt
1 T thyme
Preheat oven to 375F. Put beets, halved in baking dish. Rub with 1 T oil and roast for 30 minutes. Cut carrots into rounds, I inch thick. Trim brussel sprouts and cut them in half. Put garlic, sprouts and carrots in baking dish and toss with remaining oil and salt. Toss. Add large pan of vegetables to oven, next to pan of beets and cook both for an additional hour, stirring occassionally.
Remove beets from oven and transfer them to a cutting board to cool. Stir the thyme into the carrot, sprout, garlic mixture and cook for another 10 minutes while the beets are cut.
When beets are cool, cut them into 1-inch chunks. Remove veggies from oven, mix with beets and salt and serve.