Peel and evenly cut a couple beets and carrots and place them in a single layer on a baking sheet.
Drizzle with enough oil to coat all the vegetables.
Sprinkle generously with salt and a sprinkle of fresh thyme.
Place in the oven.
Check the vegetables for doneness often. The exact amount of time will vary depending on your oven and size of your cuts, but the carrots will cook faster than the beets. They are done with the edges begin to brown.