Preheat the oven to 450°.

Wash and peel the beets and carrots, and cut into half-inch pieces.

Place in a bowl, drizzle with olive oil and sprinkle with salt, then toss to coat.

Spread the veggies out on a large sheet pan and roast 20-25 minutes or until they are tender.

In a small bowl, combine the melted butter, honey, and balsamic vinegar.

Remove the pan from the oven and pour the honey butter mixture over the veggies. Stir until well-coated. Return to the oven for 5 minutes.

Spoon into a serving bowl and top with fresh thyme. Serve warm.