Roasted Balsamic Beets & Carrots

Ingredients

• 2 cups Fresh Beets, Peeled And Cubed (for 2 Cups You'll Need About 4-5 Medium Beets)
• 2 cups Fresh Carrots, Peeled And Cut Into 1-inch Pieces (for 2 Cups You'll Need 2-3 Carrots)
• 1 teaspoon Olive Oil
• ½ teaspoons Salt
• 1 teaspoon Black Pepper
• 2 teaspoons Dried Thyme
• 2 Tablespoons Balsamic Vinegar

Preparation Instructions

Preheat oven to 425 F. Put the beets and carrots in a large bowl. Drizzle with the olive oil and add the salt, pepper and thyme. Toss to coat.

Spread the vegetables on a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes, until the vegetables are tender and begin to wrinkle, tossing once halfway through cooking.

Place the vegetables back in the bowl, add the vinegar and toss to coat. Serve immediately.