Roasted Beets, Carrots, And Sweet Onions

1. 1

   Preheat oven to 500u00b0. Toss together first 3 ingredients, 1 Tbsp. olive oil, 1 Tbsp. vinegar, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl.

2. 2

   Toss together beets, next 2 ingredients, 1 Tbsp. olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and remaining 1 Tbsp. vinegar in a large bowl. Place beets in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up sides of foil over beets; double fold top and side edges to seal, making a packet. Place packet in 1 end of a jelly-roll pan.

3. 3

   Bake beets at 500u00b0 for 15 minutes.

4. 4

   Meanwhile, cut 1 orange half into 6 wedges. Squeeze juice from remaining orange half to equal 1 1/2 Tbsp. Cut tops from carrots, leaving 1 inch of greenery on each. Toss together carrots, orange juice, orange wedges, thyme sprigs, and remaining olive oil, salt, and pepper.

5. 5

   Remove pan from oven, and place onion mixture and carrot mixture in pan next to foil packet, spreading in a single layer. Return to oven, and bake beets, onions, and carrots 25 minutes. Cool 10 minutes; combine vegetables, and serve immediately.

* Per serving · 4 servings · Values may vary.