Thyme-Scented Roasted Vegetables & Beets

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Thyme-Scented Roasted Vegetables & Beets

 

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 or 1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 16 oz.  jar whole pickled beets, drained, halved

 

Heat oven to 400 degrees. 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.

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. Yields 4 servings.