Roasted Potatoes and Beets

1 -2 beets, peeled and cut into 1/2" - 3/4" cubes

3-4 potatoes, scrubbed and cut into 1/2" - 3/4" cubes (or an equal amount of baby potatoes halved)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

Preheat oven to 400 degrees.

Line a sheet pan with foil (for easy clean up).

Toss beets and potatoes with olive oil, salt, and pepper on sheet pan.

Cover with foil and roast for 15-20 minutes.

Remove foil, stir vegetables, and roast for 15 more minutes until crispy on outside and tender on inside. (Serves 2-4)