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.
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