Peel and dice beets and carrots. Melt coconut oil. Toss beets and carrots with coconut oil, garlic powder, salt and pepper. Spread out into a single layer on a large cookie sheet.
Roast for 35-45 minutes or until tender. Toss 1-2 times during cooking. If carrots cook faster than beets remove them from the oven and set aside.
Remove from oven and serve with creamy polenta topped with everything spice.
Notes
I use Trader Joe's "Everything But the Bagel Sesame Seasoning" You can also make your own using this recipe