Description
A recipe for Thyme-Scented Roasted Vegetables & Beets

Ingredients

• 1/2 pound baby carrots
  
• 1 medium onion, cut through core into 1/2-inch wedges
  
• 1/2 pound shallots, peeled, halved if large
  
• 1 tablespoon olive oil
  
• 1 teaspoon dried thyme leaves*
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 garlic clove, minced
  
• 1 jar (16 ounces) whole pickled beets, drained, halved

Preparation
1. Heat oven to 400°F. Scatter carrots, onion wedges and shallots in 15 x 10-inch jelly roll pan. Drizzle with oil and sprinkle thyme, salt and pepper over vegetables; toss to coat.

2. Roast, uncovered, in oven 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 10 minutes. Add beets; return to oven and roast until vegetables are tender, about 5 minutes.

*1 tablespoon chopped fresh thyme may be substituted. Sprinkle over vegetables just before adding beets.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available