Thyme-Roasted Vegetables
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INGREDIENTS 1/2 pound baby carrots
1 medium onion, cut into 1/2-inch wedges
8 ounces shallots, halved if large
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
1 (16-ounce) jar whole pickled beets, drained, halvedPreheat oven to 400 degrees.
Toss carrots, onion wedges, and shallots with olive oil, thyme, salt and pepper. Scatter in a 15 x 10-inch jellyroll pan.
Roast, uncovered, for 15 minutes. Scatter with minced garlic and roast for 10 more minutes. Add halved beets and roast for 5 minutes more. (If substituting one tablespoon, fresh thyme leaves from their stems, scatter over vegetables when beets are added).