LEMON ROASTED BEETS, CARROTS & CAPER

• scrubed beets
• carrots cut into chunks
• 1/2 cup coarsely chopped Italian parsley
• 1/3 cup lemon juice
• 4 tablespoons extra virgin olive oil
• 2 tablespoons capers (rinse if packed in salt)

Preheat the oven to 400°F. Place all the ingredients in a large bowl and mix well. Transfer to a large covered baking dish. 2. Bake for 1 hour, or until the beets and carrots are tender. Adjust the seasonings, if desired. Serve immediately.