Thyme Roasted Beets and Carrots
with Fresh Orange
This sweet side dish is tickled pink! Rustic pieces of rosy beets, carrots and red onion all caramelize together in the oven, and you only need one pan!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
452 g
Beet
340 g
Carrot
113 g
Red Onion
7 g
Thyme
1 unit
Orange
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Instructions
Peel, then trim tops off beets. Cut beets into 1/2-inch wedges. Add beets, 1/2 tsp garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer, then roast in the top of the oven for 10 min. (NOTE: You will continue to roast beets with carrots and onions in step 3.)
While beets roast, peel, then cut carrots into 1/2-inch rounds, on an angle. Peel, then cut onion into 1-inch wedges. Add carrots, onions, thyme sprigs, remaining 1/2 tsp garlic salt and 1 tbsp oil to a large bowl. Season with pepper, then toss to coat.
When beets have roasted for 10 min, remove the baking sheet from the oven. Add carrot mixture to the baking sheet with beets, then toss to combine. Arrange veggies in a single layer. Roast in the top of the oven, tossing halfway through, until tender and caramelized, another 35-38 min.
Remove and discard thyme sprigs. Juice 1 orange. Add orange juice to the baking sheet with veggies, then toss to coat. When ready to serve, transfer veggies to a serving dish.
