Search Site   
Recipes
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
   
Recipes
Search 
   
Thyme-Scented Roasted Vegetables & Beets

Ingredients:
1/2 pound baby carrots
1 medium onion, cut through core into 1/2-inch wedges
1/2 pound shallots, peeled, halved if large
1 T. olive oil
1 t. dried thyme leaves*
1/2 t. salt
1/4 t. freshly ground black pepper
1 garlic clove, minced
1 jar (16 ounces) whole pickled beets, drained, halved

Instructions:

Heat oven to 400°F. Scatter 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 10 minutes. Add beets; return to oven and roast until vegetables are tender, about 5 minutes.

Makes 4 servings

*1 tablespoon chopped fresh thyme may be substituted. Sprinkle over vegetables just before adding beets.

9/27/2005