Thyme-Scented Roasted Vegetables and Beets

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Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved
  • 1/2       pound baby carrots
  • 1          medium onion, cut through core into 1/2-inch wedges
  • 8          ounces 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          clove garlic, minced
  1. Heat oven to 400°F.
  2. Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
  3. Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.

Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.

 

 

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