Crispy roasted beets and carrots with everything spice on top of creamy polenta. A healthy delicious quick and easy meal.
Preheat oven to 375°
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.
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