Culinary Thyme-Scented Roasted Vegetables and Beets By Radio Power Strike On Aug 27, 2022 0 Share 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 Heat oven to 400°F. 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. 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. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail