Orange -Thyme Veggie Trio

3 medium beets
1 lb carrots, peeled and cut into 2" lengths
2 lbs acorn squash, cut into 1" slices
1 clove garlic, minced
4 tsp olive oil
1 tsp thyme (divided)
3/4 tsp kosher salt
1/4 tsp ground black pepper
zest and juice of 1 orange
2 Tbsp white wine vinegar

Heat oven to 375 degrees.  Wrap beets in a double layer of aluminum foil, seal and bake for 75 minutes or until soft.

In a bowl toss together carrots, squash, garlic, 2 Tbsp olive oil, 1/2 tsp thyme, and 1/2 tsp each salt and pepper.  Transfer to a rimmed baking sheet.  Roast alongside the beets until just tender and golden, 35 - 40 minutes.  Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1" pieces.  Set aside.

Measure orange juice, then add enough vinegar to equal 2/3 cup.  Whisk together juice, vinegar and 1/4 tsp salt and drizzle in 2 Tbsp olive oil, whisking constantly.  Add 1/2 tsp thyme leaves and zest.  Place vegetables on a serving dish and add orange vinaigrette.

I have to wonder how Grandma knew how to make veggies so delicious.  I probably wouldn't have eaten them as a kid, but now, this sounds awesome.