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Thyme Roasted Vegetables Side Dish

Savory Roasted Vegetable Side Dish

Course Side Dish


  • 1 jar Aunt Nellie’s Whole Pickled Beets, drained, halved
  • ½ lb baby carrots
  • 1 onion, cut through core into 1/2-inch wedges
  • 8 oz shallots, peeled, halved if large
  • 1 Tbsp olive oil
  • 1 tsp dried thyme leaves
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 clove garlic, minced


  • Heat oven to 400°F.
  • Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
  • Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.


Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.