15m
PREP TIME
1hr 45m
COOK TIME
73
CALORIES
7
INGREDIENTS
Servings: 12
Ingredients
- 3 1/2 pounds assorted small beets, trimmed and cleaned
- 3 small red onions, each cut into 8 wedges
- 1 tablespoon olive oil
- 1 1/2 teaspoons McCormick Gourmet™ Organic Crushed Rosemary
- 1 1/2 teaspoons McCormick Gourmet™ Organic Thyme Leaves
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 2 tablespoons balsamic vinegar
INSTRUCTIONS
- 1 Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan
- 2 Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan
- 3 Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving
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