Roasted Carrots and Beets

Carrots, peeled and chopped into small pieces
Beets, peeled and chopped into small pieces
Kohlrabi, peeled and chopped into small pieces (optional)
Olive oil to coat liberally
salt, pepper, and optional herb of choice (we used thyme)

Toss all of the ingredients together and spread onto baking sheet in a more or less single layer.  Roast at 400, stirring a couple of times to prevent sticking, until tender and very sweet.  Serve hot and leftovers also good reheated with eggs for breakfast!  Enjoy!