Roasted Balsamic Beets and Carrots

Seasons: winter
Roasted Balsamic Beets and Carrots - Fresh On The Menu Recipe
  • 2 cups Certified SC Grown beets, cut into 1-inch pieces (about 4-5 medium beets)
  • 2 cups fresh carrots, cut into 1-inch pieces (about 2-3 carrots)
  • 1 tsp. olive oil
  • ½ tsp. salt
  • 1 tsp. ground black pepper
  • 2 tsp. dried thyme
  • 2 tbsp. balsamic vinegar

  1. Preheat oven to 425°. Peel and cut the beets and carrots and place them in a large bowl. Drizzle with olive oil and add the salt, pepper, and thyme. Toss to coat.
  2. Spread the vegetables on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, until the vegetables are tender and begin to wrinkle, tossing once halfway through cooking.
  3. Place the vegetables back in the bowl, add the vinegar and toss to coat. Serve immediately.

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