Roasted Beets and Brussels Sprouts with Garlic

This is a favorite winter vegetable medley at our house.

Preheat oven to 450 degrees.  If you have a convection oven - use the "Roast" setting.

Meanwhile, peel a large beet, and cut it into 1/2"  to 3/4" cubes.  It doesn't matter what size the cubes are - but it is important that they all be about the same size - so they cook evenly.

Toss the cubed beets with enough olive oil to coat them completely.

Sprinkle generously with freshly ground salt, pepper, dried thyme, and rosemary.

Spread the coated beets onto a shallow baking pan and roast for 15 minutes.

While the beats are roasting, wash and trim Brussels sprouts.  Separate garlic cloves, but leave the skins on them.  Toss the Brussels sprouts and garlic cloves with olive oil, salt and pepper, and add them to the same shallow pan of beets that has been roasting for 15 minutes.  Turn the beets as you add the Brussels sprouts and garlic, then return the pan to the 450 degree oven for another 15 minutes.  Test for doneness, and remove from the oven when all vegetables are tender.  Pop the garlic from the skins and serve immediately.  (or you can serve it with the garlic still in the skins and everyone can remove their own - this is what my family prefers).