Seasonal Recipes

Roasted Carrots with Beets and Thyme


Beets, peeled and cut into 1/2 inch cubes
Carrots, peeled and cut into 1/2 inch slices (on the diagonal)
Olive oil, to coat
Sea salt and freshly ground white pepper
Fresh thyme (to taste), chopped



Preheat the oven to 400 degrees. 
Place the beets and carrots on a single layer on two separate sheet trays. Drizzle with enough olive oil to coat all of the vegetables. Sprinkle generously with salt and a sprinkle of fresh thyme. Place in the oven.
Check the vegetables for doneness often. The exact amount of time will vary depending on your oven and the size of your cuts, but the carrots will cook faster than the beets. My carrots took around 30 minutes and the beets took around 60. They will be lightly caramelized and tender when finished.
Eat hot out of the oven or at room temperature.