Roasted Beets and Carrots

Roasted Beets and CarrotsGarlic and fresh rosemary add plenty of flavor to these Roasted Beets and Carrots.

Roasted Beets and Carrots
Makes 8 to 10 servings
  • 2 pound carrots, peeled and cut into 2-inch pieces
  • ½ cup olive oil, divided
  • 4 tablespoons chopped fresh thyme, divided
  • 4 tablespoons turbinado sugar, divided
  • 4 teaspoons kosher salt, divided
  • 2 teaspoons ground black pepper, divided
  • 6 medium beets, peeled and chopped
  • ¼ cup balsamic vinegar
  • Garnish: chopped fresh thyme
  1. Preheat oven to 375°.
  2. In a large bowl, stir together carrots, ¼ cup oil, 2 tablespoons thyme, 2 tablespoons turbinado sugar, 2 teaspoons salt, and 1 teaspoon pepper. Place on one side of a large rimmed baking sheet.
  3. In the same bowl, stir together beets, vinegar, remaining ¼ cup oil, remaining 2 tablespoons thyme, remaining 2 tablespoons turbinado sugar, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Place on other side of baking sheet.
  4. Bake until vegetables are tender, 40 to 45 minutes. Garnish with thyme, if desired.

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