Roasted Beets With Anise, Cinnamon And Orange Juice - cooking recipe

Ingredients

1 1/2 lbs about 13 small and medium beets, peeled, rinsed and cut into 2-inch chunks (*red or golden beets or in combination)
3 tablespoons olive oil
1/4 teaspoon salt
cracked black pepper
1/2 teaspoon anise seed (lightly crushed to release oil)
2 -3 small cinnamon sticks, broken in half
1/3 cup freshly squeezed orange juice (we used Valencia oranges)
2 tablespoons pomegranate molasses (my addition)
Garnish
orange zest
fresh parsley, fresh cilantro (optional and my addition) or of fresh mint

Preparation

*Note: I used small spring beets which means they were not peeled. I also did not cut the beets into chunks but in half due to their size.
Preheat the oven to 375 degrees. Line a roasting pan with parchment paper.
Combine the beets, oil, salt, anise seeds, cinnamon stick pieces, orange juice and pomegranate molasses in the pan, tossing to coat the beets evenly.
Spread the beets in a single layer and roast for about 45 minutes, shaking the pan a few times to roast the beets evenly and roasting the beets until they are fork-tender.
Discard the cinnamon stick pieces.
Transfer to a serving platter and garnish with orange zest (and minced fresh herb of choice if using).
Serve warm.