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Preheat the oven to 200c. Line baking sheet.
Peel and dice beetroot and sweet potato
Add the sweet potatoes and beets to a large bowl , add oil, syrup, thyme, cinnamon, cayenne, salt, and black pepper. Stir well.
Spread evenly across a baking sheet, place.on the top rack of the oven, and bake for 35 to 40 minutes (until the veggies are tender and have slightly crispy edges).
Serve warm as a side dish or snack. Leftovers will keep in the refrigerator, in an airtight container, for up to 5 days.