Roasted Balsamic Beets & Carrots

• 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
• 1/2 teaspoons Salt
• 1 teaspoon Black Pepper
• 2 teaspoons Dried Thyme
• 2 Tablespoons Balsamic Vinegar

1. 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.
2. 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.
3. Place the vegetables back in the bowl, add the vinegar and toss to coat. Serve immediately.

fresh beets, fresh carrots, olive oil, salt, black pepper, thyme, balsamic vinegar

Taken from tastykitchen.com/recipes/sidedishes/roasted-balsamic-beets-carrots/ (may not work)