Thyme-Scented Roasted Vegetables & Beets


1 (16 oz.) jar

Whole Pickled Beets, drained & halved

0.5 lb.

baby carrots

1 medium

onion, cut through core into 1/2-inch wedges

8 oz.

shallots, peeled & halved

1 tbsp.

olive oil

1 tsp.

dried thyme leaves

0.5 tsp.


0.25 tsp.

ground black pepper

1 clove

garlic, minced


Original Recipe Makes 4 Servings

Heat oven to 400o F. Scatter beets, 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 15 minutes or until vegetables are tender and lightly browned.