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.