This is more of a loose recipe, depending on the size of pan and amount of vegetables you use. Beets and carrots work well because they have an outer skin that works very well for the outside-in seasoning technique. I used a shallow 9 x 13 pan and about 3/4 pound carrots and 4 beets, both red and golden. We ate them straight out of the oven as we peeled away their hot skins, but they were so delicious served upon a bed of brown lentils & quinoa (here's a recipe for a similar pilaf), with some mashed avocado as shown in the pictures above.