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Thyme-Scented Roasted Vegetables & Beets

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


Heat oven to 400F. 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.