Honey-Roasted Beets (and Carrots) with Orange and Thyme

4 large beets, peeled, cut into 3/4-inch cubes
1 cup orange juice
1 tsp dried thyme leaf (use more if you are lucky enough to have fresh)
2-3 Tbsp honey or agave nectar, to taste
salt and pepper

Instructions:
Preheat oven to 375°F. Place beets in a nonstick roasting pan, and stir in remaining ingredients. Cover with aluminum foil and bake, stirring occasionally to keep beets from sticking, for 45 minutes, or until beets pierced with a sharp knife are tender all the way through.

(You can add carrots to this as well if you like, use only 2 beets instead of 4. Chop enough carrotts - leaving pieces large - so that you have an equal amount of beets and carrotts and put them all in the roasting pan )