Alternatively half boil the vegetables in water drain and pat dry.Coat with some sugar andbake in the oven for 10 minutes at 160 degrees till done.

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Pre-heat oven to 350 degrees F.

Prepare Roots:

Scrub carrots removing 1/2 inch from both ends. Peal the beets and remove the top and bottom to the desired appearance. Cut beets into roughly the same length and thickness of the carrots. They can be cut into cubes or long strips. This will result in both vegetables being cooked approximately in the same time.

Here are several options:

Option 1: Wrap vegetables separately in aluminum foil sprayed with cooking oil (Pam) or painted with melted butter, in serving size portions. Try to make all portions about the same. Place in oven, on the rack for 25 minutes. Remove a portion from the oven and test if done with a fork. Serve portion on each plate. Butter, salt and pepper to taste.separately

Option 2: Place vegetables in a covered cooking dish (Pyrex) that has been sprayed with cooking oil or coated with butter. Cook in the oven for 30 minutes. Serve with butter, salt and pepper to taste.

Option 3: Place vegetables in separate open baking dishs (Pyrex) that have been sprayed with cooking oil or coated with butter. Paint vegetables with more butter. Add 1/4 cup water. Bake covered for 20 minutes. Remove cover and bake for 5 -10 minuets. For "candied" vegies, cover surface with mini-marsh mellows prior to baking.

Option 4: Pre-heat oven to 450 degrees F. With vegetables sliced in strips about 1/2 inch square (like French fries), place them on a cookie sheet sprayed with vegetable oil, in a single layer for 15 to 20 minutes. Salt to taste and serve.

(Rated by 1 Council Member)