Roasted Balsamic Beets and Carrots
Ingredients
- 2 cups Certified SC Grown beets, peeled and cut into 1 inch pieces (about 4 to 5 medium beets)
- 2 cups carrots, peeled and cut into 1 inch pieces (about 2 to 3 carrots)
- 1 teaspoon olive oil
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried thyme
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425°F.
- Place the beets and carrots in a large bowl. Add the olive oil, salt, pepper, and thyme and toss to coat.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25 to 30 minutes, tossing once halfway through, until tender and beginning to wrinkle.
- Return the vegetables to the bowl, add the balsamic vinegar, and toss to coat.
- Serve immediately.
