PUBLISHED: 4:59 PM on Wednesday, August 24, 2005
Thyme-Scented Roasted Vegetables & Beets

1/2 lb. baby carrots

1 medium onion, cut through core into 1/2" wedges

1/2 lb. shallots, peeled, halved if large

1 Tbsp. olive oil

1 tsp. dried thyme leaves*

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

1 jar (16 oz.) whole pickled beets, drained, halved

1. Heat oven to 400?F. Scatter carrots, onion wedges and shallots in 15 x 10" jelly roll pan. Drizzle with oil and sprinkle thyme, salt and pepper over vegetables; toss to coat.

2. 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.

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

Makes 4 servings.