1 jar (16 ounces) whole pickled beets, drained, halved
1/2 pound baby carrots
1 medium onion, cut through core into 1/2-inch wedges
8 ounces shallots, peeled, halved if large
1 tablespoon olive oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
Heat oven to 400 degrees. 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.
Source: Seneca Foods