Small beets and carrots have tender skins that don’t require peeling. Just be sure to scrub the skins well before roasting.
Position a rack in the center of the oven, and heat the oven to 400°F. Rinse the beets until the water runs clear to prevent them from discoloring the carrots, and then put in a large bowl with the carrots. In a small bowl, combine the oil, sugar, allspice, 1 tsp. salt, and 1/2 tsp. pepper. Add to the vegetables, and toss until the vegetables are coated. Arrange in a single layer on a large rimmed baking sheet, and cook, stirring halfway through, until tender, 20 to 25 minutes. Transfer to a serving bowl, top with the parsley, and serve.
I made these when the issue was released as a side for a winter meal. Wow! Three days ago was my 4th time making them. It was warm out and the meal was more springtime. Today (5/28/2021--almost Memorial Day, USA), near winter arrived and dinner was leftovers. These were as good as new. I do cut the sugar a bit. This is an absolutely wonderful side dish! The allspice gives it a nice sensation on the palate. Eat the colors and enjoy!
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