Roasted Beets and Carrots
 
Makes 8 to 10 servings
Ingredients
  • 2 pound carrots, peeled and cut into 2-inch pieces
  • ½ cup olive oil, divided
  • 4 tablespoons chopped fresh thyme, divided
  • 4 tablespoons turbinado sugar, divided
  • 4 teaspoons kosher salt, divided
  • 2 teaspoons ground black pepper, divided
  • 6 medium beets, peeled and chopped
  • ¼ cup balsamic vinegar
  • Garnish: chopped fresh thyme
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl, stir together carrots, ¼ cup oil, 2 tablespoons thyme, 2 tablespoons turbinado sugar, 2 teaspoons salt, and 1 teaspoon pepper. Place on one side of a large rimmed baking sheet.
  3. In the same bowl, stir together beets, vinegar, remaining ¼ cup oil, remaining 2 tablespoons thyme, remaining 2 tablespoons turbinado sugar, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Place on other side of baking sheet.
  4. Bake until vegetables are tender, 40 to 45 minutes. Garnish with thyme, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/roasted-beets-and-carrots-recipe/