Sheet Pan Roasted Beets at Jamie Haugh blog

Sheet Pan Roasted Beets. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. In a small bowl combine the balsamic vinegar, 2 tablespoons of olive oil, lemon zest and fresh thyme leaves. Roasting is an easy way to enjoy beets and all their sweet, smoky goodness. Add the beets and carrots to a sheet pan and toss. Allow the beets to cool and then with a paring knife, slip the outer layer of the beet off. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. This easy sheet pan recipe of roasted beets and carrots, with just a few ingredients, tastes like a million bucks and in 25 minutes! Season to taste with salt and black pepper and set. A sheet pan of beets, a sheet pan of butternut squash or cauliflower, and you are good to go.

Honey Roasted Beets & Carrots
from www.thecreativebite.com

Roasting is an easy way to enjoy beets and all their sweet, smoky goodness. A sheet pan of beets, a sheet pan of butternut squash or cauliflower, and you are good to go. Allow the beets to cool and then with a paring knife, slip the outer layer of the beet off. Season to taste with salt and black pepper and set. Add the beets and carrots to a sheet pan and toss. In a small bowl combine the balsamic vinegar, 2 tablespoons of olive oil, lemon zest and fresh thyme leaves. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. This easy sheet pan recipe of roasted beets and carrots, with just a few ingredients, tastes like a million bucks and in 25 minutes!

Honey Roasted Beets & Carrots

Sheet Pan Roasted Beets This easy sheet pan recipe of roasted beets and carrots, with just a few ingredients, tastes like a million bucks and in 25 minutes! Roasting is an easy way to enjoy beets and all their sweet, smoky goodness. This easy sheet pan recipe of roasted beets and carrots, with just a few ingredients, tastes like a million bucks and in 25 minutes! Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Season to taste with salt and black pepper and set. Add the beets and carrots to a sheet pan and toss. Allow the beets to cool and then with a paring knife, slip the outer layer of the beet off. A sheet pan of beets, a sheet pan of butternut squash or cauliflower, and you are good to go. In a small bowl combine the balsamic vinegar, 2 tablespoons of olive oil, lemon zest and fresh thyme leaves.

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