This is a very simple recipe. The key is to cut the vegetables into similar sizes/shapes so they cook evenly.
Preheat the oven to 375.
Rinse and scrub 1 lb. of Carrots and 1 lb. of Beets. Trim off the ends of the carrots and the top and bottom part of the beets.
Cut the carrots into 2″ lengths, then cut each piece into halves, quarters or even eighths lengthwise — depending on the diameter. You want them to be roughly a half inch around.
Next, slice the beets horizontally in rounds that are the same thickness as the carrot slices. Then place the slices down flat and cut them into fries or strips so they are roughly the same diameter as the carrots. (The length doesn’t matter).
Toss the beets and carrots together in a large bowl with 2 T. olive oil and 1/2 t. salt. Then oil a cookie sheet with another tablespoon of olive oil and arrange the vegetables in a single layer on it.
Bake for 25-30 minutes, until the vegetables begin to caramelize on one side and loosen from the tray easily. Remove from the oven and use a tongs to turn all the fries. Continue to bake until they are lightly brown on the bottoms.
For additional flavor, you can drizzle with the juice of 1/2 a lemon OR add 1 T. minced garlic and then stir quickly before returning to the oven for a minute or two. Serve hot.